The other bread type I made when I had my little baking session in the kitchen was gluten free and vegan scones. They are super easy and quick to make. Perfect to just throw together in the morning and eat warm with either nut-butter, chia-raspberry jam (I will try to remember to post a recipe with pictures for this soon), or any other tasty topping. I found the original recipe on Nina Kaufmann’s blog, but changed it a tiny bit to add some more protein in the bread!
Vanilla Vegan Scones (2 scones)
- 1 dl almond flour
- 0.5 dl coconut flour
- 1 teaspoon baking powder
- 0.5 tablespoon psyllium husk
- 0.5 scoop vanilla protein powder (I use a natural one from Holistic)
- 1 dl almond milk
- 0.5 tablespoon melted coconut oil
- coconut flakes for topping (or any other seeds or chopped nuts)
-> Put the oven on 200 degrees Celsius. Mix all the dry ingredients in a bowl. Then mix the coconut oil and milk and add to the dry ingredients. Let stand for a few minutes. Then form into two buns, put on a baking paper on a baking tray and flatten a little. Put in the oven for 10 minutes. Take out, let cool a little and then enjoy with your favorite toppings!