Vegan Scottish Brunch: Wholesome Tattie Scones & Lazy Mornings Avocado Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups mashed potatoes 1 cup oat flour 1/2 cup almond milk 1 tsp baking powder 1/2 tsp salt 1 avocado, ripe but firm 4 slices whole
• grain bread, toasted 1/4 cup cherry tomatoes, halved 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine the mashed potatoes, oat flour, almond milk, baking powder, and salt. Mix until a soft dough forms.
3. Form the dough into 6 equal sized scones and place them on a lined baking sheet. Bake for 15 20 minutes or until golden brown.
4. In a small bowl, mash the avocado with lemon juice, salt, and pepper to taste. Set aside.
5. Toast whole grain bread slices and top each slice with mashed avocado, cherry tomatoes, and a drizzle of olive oil.
6. Arrange tattie scones and avocado toast on plates, garnishing with fresh parsley for an elegant presentation. Serve warm and enjoy!

Chef’s Insight

The secret to perfect tattie scones is using well-mashed potatoes for a smooth consistency Toasting the bread for the avocado toast adds depth to the flavor profile

Notes

This recipe is customizable to suit different dietary needs and preferences