Almond Cheese Scones

Note that this recipe is not strictly a whole food recipe, as the ground almonds haven’t been soaked. Another compromise food for those who can’t eat grains at all.

• 200g ground almonds (optional: replace 2-3 Tbs with ground flax seeds, or whole sesame seeds)
• 75g grated tasty cheese (frozen is fine)
• a sprinkling of Mixed or Italian dried herbs
• 50g melted butter, or 50ml plain yoghurt or kefir (or olive oil or melted palm oil)
  
• 1 egg
• 2 ml baking soda
• 1 ml sugar-free American mustard (maximum, don’t be tempted to use more)
• pinch of sea salt

Set oven to 200C. Mix the almonds, cheese and herbs in a large bowl. Melt the butter. Beat up with the egg, baking soda, mustard and salt. Add to the almond mixture and mix to form a dough. Cover a baking tray with baking paper. Divide the mixture into 8-10 even sized balls. Shape each one into a scone shape and put onto the baking tray, evenly spaced out. Bake for 15-20 mins, or until golden brown.