Cheese and spinach scones (Gluten-free, grain-free)

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Cheese and spinach scones (Gluten-free, grain-free)

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Ingredients

12 piece(s)

Cheese and spinach scones (Gluten-free, grain-free)

120 grams buckwheat, raw
120 grams almonds, raw, or quinoa or oats
200 grams tasty cheddar or gouda cheese
50 grams spinach or silverbeet, more or less
50 grams olive oil, extra virgin
4 tsp baking powder, (made in the thermomix)
1 shallot, (optional)

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6

25min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Lunch Snack Baking Easy Quick Gluten free

Recipe's preparation

Mill buckwheat and almonds 40 seconds / speed 9.

Add cheese and spinach. Grate 5-10 seconds speed 8 depending on how much you want the spinach to blend in.

Add remaining and 10 seconds / speed 8.

Fill cupcake forms. Optionally sprinkle with sesame seed or sunflower seeds.

Bake 20 minutes at 180 degrees

Delicious with butter.

Cut any remaining in half and freeze them for after school snacks. The halves fit nicely in the toaster for a quick thaw.

Accessories you need

Spatula TM5/TM6
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Tip

I love the mix of half buckwheat half almonds for a nutritious gluten-free flour. Either on their own becomes a bit too strong taste but using half of each tones it down for the cheese and spinach flavours to shine. My girls love it and we make it weekly.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.