I have been lusting after cheese scones for a while now and this is the best I have come up with to sate the cravings so far…
I don’t usually have cheese and I think you could definitely leave it out here if it doesn’t fit with the way you eat, but I really felt like it!
I’m quite lucky in that my mother has a bumper crop of zucchinis at the moment so that’s what I put in, but I think you could happily add whatever veges you wanted to put in; some chopped spinach or silverbeet, some sautéed mushrooms, some semi dried tomatoes…
1 ½ Cups almond meal
¾ Cup of tapioca flour
½ tsp salt
½ tsp baking soda
1 ½ tsps. Cider vinegar
½ Cup grated zucchini
½ Cup grated sheeps milk parmesan
Handful of pumpkin and sunflower seeds for scattering over the top (optional, but nice)
Pre-heat your over to 180 C.
Grease and line a loaf tin with coconut oil and baking paper.
Put all your dry ingredients together in one bowl and in a separate container (I use a large jug, perfect for pouring) mix together all your remaining ingredients, except the seeds. Beat well to combine and then pour into the bowl with the dry ingredients. Mix together until just completely combined and then tip into your loaf tin. Sprinkle the seeds evenly over the top and then put in the oven to bake for ~35 mins or until golden brown on top and a skewer comes out clean.
Remove from the tin and allow to cool on a wire rack so the steam doesn’t make it soggy. Eat within a couple of days or slice and freeze.