IRISH DULSE-ALTERNATIVE TO CHEESE-SCONES

Ingredients:

  • 450 g + 2 tbsp wheat flour
  • 2 level tsp baking powder
  • 2 tsp Paprika, sweet
  • ¼ tsp Salt
  • 90 g Alsan, at room temperature
  • 2 Onions
  • 1 Garlic clove
  • Some olive oil, for frying
  • 30 g Dulse red algae
  • 150 g vegan alternative to cheese, grated
  • Garden cress
  • 2 tbsp mild mustard
  • 225 ml Oat drink, unsweetened
  • 2 tbsp Oat cuisine

Preparation:

  1. Mix 450g of wheat flour with the baking powder, paprika and salt in a mixing bowl. Add Alsan in small pieces and crumble the ingredients with your hands, till the vegan butter is mixed equally between the dry ingredients.
  2. Peel onions and garlic clove and dice very finely, then roast in a pan with some olive oil.
  3. Put Dulse red algae in a sieve and wash it out thoroughly under running water. Squeeze the algae with your hands and chop it very finely.
  4. Put 90g of the vegan grated cheese in a bowl, add the roasted onions and garlic together with the oil from the pan as well as the chopped algae and freshly cut cress and mix it all thoroughly.
  5. Add the algae-cheese-mixture to the dry ingredients in the bowl, add mustard, pour on oat drink and knead all ingredients with the mixer (dough hook) into a homogeneous dough. At the end spread on it 2 tbsp of flour and knead the dough again very well with your hands and form a ball.
  6. Lay the scone dough on a floured working surface and roll it out on approximately 3 cm height, cast small scones with a round form or a glass out of the dough and put them on a with a baking paper covered iron sheet.
  7. Stir the remaining vegan grated cheese with 2 tbsp of the oat cuisine and spread the mass as topping on top of the scones. Bake the scones in the oven at 190°C for about 35-40 min golden brown.

 

Our tip: If you want to arrange a real Irish breakfast, you totally need, besides of the scones with vegan butter, a fatty component – our vegan sliced ham. Fry for a short time in a pan with some plant oil, voilà!

 

Portion: 4-8 People

Recipe: Sophie Mathisz / Photograph: Marcus Maly

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