These dairy-free goats cheese and walnut scones are made using unrefined spelt flour - a great alternative for those of you following a low FODMAP diet, or simply looking for a healthier option.
They are a delicious treat that'll certainly impress your friends and family when they come round for lunch or dinner, tasting best served warm with bacon and salad. They also make a crowd-pleasing lunchbox filler too!
Preheat the oven to 180 degrees Celsius and cover a baking tray with grease proof paper.
Place the coconut oil and flour in a large bowl and mix into a breadcrumb using your fingers, be careful not to overwork the mixture. Next stir in your Bicarbonate, feta, protein, spring onion, walnuts and goats cheese. Once the ingredients are evenly distributed throughout the mixture start to add small amounts of milk to bring it together.
The mixture should come into a ball easily- there should be no need to kneed it. This will result in dense and heavy scones!
Roll the mixture out on a floured worktop until roughly 3-4 centimetres thick. Cut your scone shapes out using a round cutter and place onto the baking tray.
Brush the tops with milk or egg to get a nice shine once baked.
Bake for 15-17 minutes until slightly risen and golden and enjoy warm or cold!!
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.