{"id":657,"date":"2008-11-30T16:42:29","date_gmt":"2008-11-30T03:42:29","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=657"},"modified":"2021-05-18T09:42:57","modified_gmt":"2021-05-17T21:42:57","slug":"almond-cheese-scones","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/almond-cheese-scones\/","title":{"rendered":"Almond Cheese Scones"},"content":{"rendered":"<p>Note that this recipe is not strictly a whole food recipe, as the ground almonds haven\u2019t been soaked. Another compromise food for those who can\u2019t eat grains at all.<\/p>\n<ul>\n<li>200g ground almonds (optional: replace 2-3 Tbs with ground flax seeds, or whole sesame seeds)<\/li>\n<li>75g grated tasty cheese (frozen is fine)<\/li>\n<li>a sprinkling of Mixed or Italian dried herbs<\/li>\n<li>50g melted butter, or 50ml plain yoghurt or kefir <em>(or olive oil or melted palm oil)<br \/>\n<\/em><\/li>\n<li>1 egg<\/li>\n<li>2 ml baking soda<\/li>\n<li>1 ml sugar-free American mustard (maximum, don\u2019t be tempted to use more)<\/li>\n<li>pinch of sea salt<\/li>\n<\/ul>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Note that this recipe is not strictly a whole food recipe, as the ground almonds haven\u2019t been soaked. Another compromise food for those who can\u2019t 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) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,16,7,10,5,3,18,8,23,12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/657"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=657"}],"version-history":[{"count":1,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/657\/revisions"}],"predecessor-version":[{"id":658,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/657\/revisions\/658"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=657"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}