Ingredients
1 jar La Vida Vegan Chocolate spread
3 tbsp La Vida Vegan Coconut spread
275 g flour
120 g whole weat flour
80 g cane sugar
60 ml coconut oil
35 g flax seeds
200 ml oat milk
1 tsp vanilla extract
2 tbsp apple cider vinegar
½ tsp baking powder
½ tsp salt
4 tbsp sesame seeds
Preparation
- Preheat the oven to 180 °C and line a baking sheet with baking paper.
- Soak the flax seeds in 100ml oat milk and set aside.
- Heat 2 tablespoons oat milk with 2 tablespoons cane sugar until the sugar has dissolved and set aside. This will be used to coat the scones later.
- Put the flour in a large mixing bowl and mix with the cold coconut oil into crumbs.
- Add the rest of the dry ingredients and mix well.
- Add the La Vida Vegan coconut spread, soaked flax seeds, apple cider vinegar and vanilla extract to the flour mixture and kneed until it becomes a firm dough.
- Roll out the dough and cut out rounds of dough with a round cutter of 5 to 6 cm and place them on the baking tray.
- You can roll out and cut out the remaining dough again.
- Brush the scones with the oat milk-cane sugar mixture and sprinkle with sesame seeds.
- Bake the scones for about 15 minutes until golden brown and done.
- Cut the scones in half and scoop a good spoonful of La Vida Vegan chocolate spread on top.
- Close with the lid like mini burgers.
