Average Rating  ? No. of Servings   24 Approximate Cost   $34.02 Comments: Uses same base scone dough recipe; make dough then divide in two for sweet and savoury options   Ingredients: 8.00 c   Gluten free flour   16.00 tsp   baking powder GF   500.00 ml approx   coconut cream   500.00 ml approx   Soda water   50.00 g   coconut oil   1.00 tbsp   cinnamon   0.50 c   brown sugar   200.00 g   vegan cheese   0.50 c   tomato relish   Optional Ingredients: 0.00 g   bacon Add to shopping list

Directions: Oven 220 C Mix flour and baking powder together well in large bowl. Mix the coconut cream and soda water together. Make a well in the centre of the dry ingredients. Add most of the liquids at once. Mix to a soft dough- add more liquid as necessary. Knead lightly on floured board, and divide dough in half; half savoury; half sweet. into manageable mounds of dough. Sweet: Further divide dough in to manageable mounds. Roll each mound into a 1 cm thick rectangle. Soften coconut oil and mix with brown sugar and cinnamon. Spread over the dough and roll up into a log. Savoury: Further divide dough in to manageable mounds. Roll each mound into a 1 cm thick rectangle. Spread with relish, grated cheese (and bacon if using) and roll up into a log Slice logs 2 cm thick and place 2 cm apart on oven tray. Bake 10-15 minutes until bottom is lightly browned. Can adjust fillings to cater to relevant allergies.