CHEESE SKONES
(6 ps)
wheat flour 150 g
cauliflower 50 g
vegan milk 125 ml
apple cider vinegar or lemon juice 2 tsp
olive oil 1.5 tbsp
baking powder 0.5 tsp
3 tbsp yeast flakes (or replace 1 tbsp flour)
thyme 2 tsp
Add vinegar to milk, mix and leave. Boil the cabbage and knead well with a crush (blender does not fit). Mix all dry ingredients. Add cabbage, oil, mix thoroughly. Add milk and mix so that there are no lumps. Put with spoon on a baking sheet and bake at 200C for 15-20 minutes.
