Preparation: Mix 250 g pastry flour and 5 g gluten-free dry yeast. Add 200 ml lukewarm plant-based milk, 20 ml fresh lemon juice, 100 g room temperature soft plant-based margarine (coconut oil also works), and 50 g plant-based cheese to the dough. Mix everything thoroughly and let it rest for 20 minutes in a cold place to thicken. Roll out the dough, sprinkle with melted fat, and fold it on top of each other in as many layers as possible. Roll the dough to about 15-20 mm thickness, cut the top into a lattice, and use a 3 or 4 cm pastry cutter to shape the dough into scones. Knead the remaining dough again and repeat until finished. Grease the baking sheet with plant-based fat, sprinkle with plant-based cheese or seeds. Let it rise on the baking sheet for 20 minutes in a warm place. Bake in a preheated oven at 190 degrees Celsius for 20-22 minutes using the top-bottom heat mode.
Ingredients:: gluten-free flours (millet flour, brown rice flour, sorghum flour), tapioca starch, fiber blend (bamboo fiber flour, psyllium husk flour), acidity regulator: cream of tartar, raising agent: sodium bicarbonate, Himalayan salt. Contains only naturally occurring fibers and sugars. Produced in a facility that also handles sesame seeds and nuts.
Average nutritional value per 100g flour mix: Energy kj: 1247.2; Energy kcal: 306.8; Fat: 1.7g of which saturated fatty acids: 0.3g, Carbohydrate: 60.8g of which sugars: 0g; of which polyols: 0g Protein: 6.0g; Salt: 2.8g; Fiber: 11.5g