Everyone loves a scone, this is my dairy free twist on the classic. It's not the same but it's just as delish! Try adding different fruits, dried fruits, chocolate chip, nuts and spices. Let me know your recreations!
Ingredients - makes 10
270g ground almonds
1 really ripe mashed banana
60ml maple syrup
1 tsp vanilla extract
1 lemon, zested
45ml cashew/almond milk
80g frozen raspberries
Preheat the oven the Gas mark 4 and line a tray with baking parchment.
Mash the banana in a large mixing bowl, stir through the lemon zest, maple, vanilla and milk.
Mix in the ground almonds and then fold through the raspberries.
Roll the mix into 10 equal sized balls.
Slightly press each one down and then pop on the lined tray.
Bake in the oven for 25-30 minutes or until golden at the edges.
Remove and pop on a wire rack to cool.
Serve on their own or with butter/coconut yoghurt/cream/almond butter/fruit jams.