We had Welsh
breakfast this morning. I got the inspiration and the main ingredient
from my blogging friend Shaheen from Allotment 2 Kitchen. She
sent me some laverbread as a going away present from Britain, and I
finally got around making something with it. Laverbread is a
traditional ingredient in the Welsh kitchen, and it's basically a
seaweed paste.
I followed
Shaheen's recipe for these savoury Welsh Rarebit Laverbread Scones, but changed it just a little bit by using spelt flour,
oat milk and ground mustard seeds. I also made a bit smaller scones.
I was happy to find Welsh Cheddar in my local supermarket, which was
perfect for these. These scones turned out so nice, and almost fully
disappeared already, but I saved a few to take to work tomorrow.
Another good thing about these is that they can be made very fast and
very easily. What a great Sunday breakfast this was! Thank you so
much Shaheen!
Laverbread scones
Makes about 14 small scones
Ingredients
250 g
spelt flour
1 tsp
baking powder
50 g
butter
1
tbsp laverbread
1 egg
100
ml oat milk
1 tsp
ground mustard seeds
100 g
Cheddar
Method
Mix
the flour and baking powder and pinch the butter in. Then add half of
the grated cheese intot he bowl.
Mix
the laverbread, egg, milk and ground mustard seeds in a separate
bowl, and combine it with the flour mix.
Roll
the dough out and cut scones from it.
Sprinkle
the rest of the cheese on top of the scones, and also some more
laverbread.
Bake
at 200 C for about 15 minutes.
Enjoy!
I'm
sharing this post with Eat Your Greens
that I'm hosting this month, and the challenge is co-hosted by
Shaheen. It's this year's last edition, and there is still plenty of
time to take part!
Your
VegHog
