Vegan Scone sliders
- 150g plain flour (Lamb brand)
- 4 teaspoon baking powder
- ½ a teaspoon sea salt
- 4 spoons plant butter very cold (Flora)
- 1 spoon chopped capers
- 1 spoon chopped olives
- 1 teaspoon chopped rosemary
- 60g shredded vegan cheese
- 200ml oats milk (Natrue)
- 1 ripe avocado
- Juice of 1 lime
- Sesame seeds
- 2 tomatoes, sliced
- Mixed grilled vegetables (zucchini, aubergine, bell peppers)
- Vegan cheese slices
- Extra virgin olive oil
- Vegan mayonnaise (Hellmann’s)
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Rub the cold plant butter into the flour and salt until resembles rough crumbs.
Stir in rosemary, capers, olives and shredded cheese, Knead lightly with the oats milk. Roll out the dough onto a lightly dusted surface and flatten into a 2 cm thick dough. Cut discs using a cookie cutter and put onto a lined baking tray with baking paper. Brush with extra oats milk and bake in a pre heated oven at 200֯c for approx. 10 minutes.
Meanwhile prepare filling; Mash the avocado with a fork, season with salt and pepper, lime juice and sesame seeds. Chop the grilled veggies, place in a mixing bowl, season with salt and pepper, bind with a dash of olive oil. Stack up the sliders, take halve of the baked sliders and spread them with crushed avocado. Top up with the marinated vegetables, tomatoes, rucola and sliced cheese. Cover with a second scone.
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