2 ingredient English muffins.
Cook time: 30 mins | Prep time: 15 mins | Makes: 14
Ingredients.
2 cups gluten-free self-raising flour
400ml coconut cream
Method.
1. Preheat oven to 180°C fan forced (350°F). Place parchment paper on a baking tray.
2. In a bowl, add the flour and coconut cream. With a butter knife mix to combine until it starts coming together then use your hands and bring the dough together lightly. Do not handle too much. Add a little extra flour to the bench and place the ball of dough on top of the flour.
3. Lightly flatten out to a 4-5cm thickness with the palm of your hand and then with a 6cm round cookie cutter gently push down. Repeat and place on the baking tray with all of them touching the sides of each other.
4. Use any plant-based milk to brush the tops of the scones generously and bake in the oven for 30 minutes, turning halfway through the cook.
5. Take out of the oven and cover with a tea towel for 10 minutes before cutting in half and filling. Or toast and put any of the below fillings.
Cooking Notes:
These are designed to be toasted, so store them in the fridge (will last up to a week or freezer 3 months) and pull them out next time you need something to place your poached egg, mushrooms, or avocado on. Or, if you prefer sweet add lemon curd and raspberries on top. Even butter and vegemite.
