“Elegant Vegan Irish Seaweed Scones with Herbed Cashew Cream”
Indulge in a taste of Ireland with these vegan, gluten-free Irish seaweed scones served alongside a deliciously creamy herbed cashew spread. Perfect for a light lunch or brunch, these scones are easy to prepare and packed with flavor.
Allergens
Tree nuts, coconut
Ingredients
- 1 cup gluten
- free all
- purpose flour 1/2 cup ground almonds 1/4 cup dried Irish seaweed flakes 1 tbsp baking powder 1/4 tsp sea salt 1/3 cup unsweetened almond milk 1/4 cup coconut oil, melted 2 tbsp maple syrup 1/2 cup cashews, soaked overnight and drained 1/2 cup water Fresh herbs (parsley, dill, chives)
Instructions
- a. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. b. In a large bowl, whisk together flour, ground almonds, seaweed flakes, baking powder, and salt. c. Add almond milk, melted coconut oil, and maple syrup to the dry ingredients. Mix until combined. d. Form 6 equal portions of dough and place them on the prepared baking sheet. Flatten each portion slightly. e. Bake for 18 20 minutes, or until golden brown. Remove from oven and let cool. f. Drain soaked cashews and blend with water to create a smooth cream. Stir in finely chopped fresh herbs. Season with salt and pepper. g. Serve scones warm, topped with herbed cashew cream.
Chef’s Insight
For added texture, lightly toast the ground almonds before mixing them into the dough.
Notes
Use freshly ground almond flour for a more pleasant texture.