Nettle + Cashew Savory Scones

Nettle + Cashew Savory Scones



1/2 cup Cassava flour

1/2 cup Coconut flour

1 cup Teff flour

1 tsp salt

2 tbsp ground flax seeds

1/2 cup dried Nettle leaf

1/4 cup nutritional yeast


1/2 cup almond milk

1 tbsp apple cider vinegar

1/2 cup plant based butter alternative, or coconut oil

(Cashew mix)

1/2 cup raw cashews

2 cups hot water

3 tbsp nutritional yeast

1/4 tsp salt

1 tsp Turmeric root powder

Optional and delicious:

4 garlic cloves, coarsely cut, sauteed in 1 tbsp of coconut oil and cooled


Mix the ingredients under 'Cashew mix' in a large heat proof bowl, let sit for an hour. This will soften the cashews and infuse the cheesy, nutritional yeast flavor and color of Turmeric into them. You can do this overnight as well in the refrigerator.

Preheat oven to 350 degrees Fahrenheit. Mix together all dry ingredients thoroughly. In a separate bowl, mix wet ingredients and let sit for 5 minutes. Add wet ingredients to dry ingredients, mixing well. Strain the water out of the cashew mix, and fold into your batter. Fold in sauteed garlic. Mix well to create a dense dough. On a floured cutting board, center your dough and knead for just a minute to get a nice round loaf. Pat down with enough pressure to flatten to a round no more than half an inch thick. Cut into 8 equal slices. Pull apart slices and put on to a silpat on a baking tray, or directly on an oiled baking tray. Bake for 20 minutes. Cool until you can't stand it anymore, slather with spread of choice and devour!

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