Cheesy Laverbread Scones
PBFC
10-12
10 minutes
15 minutes
seaweed
snack, baking
A high protein scone recipe, using almond flour combined
with laverbread, which really packs a nutritious punch. Great as snacks, served with soup or dips and also a nice accompaniment to casseroles and stews!
Ingredients
- 140g almond flour
- 40g coconut flour
- 40g ground flax seeds
- 40g laverbread
- 1 tsp gluten-free baking powder
- Handful of grated cheddar cheese
- 3 tbsp unsweetened almond milk
- 1 medium egg
- 1/4 tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp Captain Cats Mor Seasoning
Directions
- Pre heat oven to 180C
- Combine the flour, seeds, laverbread, baking powder, almond milk, half of the cheese, egg and seasonings in a bowl
- Mix the scone dough with floured hands until it has a nice texture. If its a little too wet add more flour, too dry add a little more almond milk
- Roll out the dough on a floured surface to around 2cm - 3cm thick
- Use traditional scone cutters or novelty sea themed cutters to cut out your scones and place on a greased / greaseproof paper lined baking tray
- Brush the top of the scones with beaten egg and cook for around 10 minutes
- Take out of the oven and top up with cheese and place back in the oven for another 5 minutes
- Once the cheese has melted remove the scones from the oven and place on a wire rack and allow to cool
- Serve warm with laverbread butter
- Optional Extras -Mix Crispy bacon diced into the dough.
- Parsely and grated courgette works well too.
For the love of the sea
