Porridge Scones with Dillisk

Ingredients

375g porridge oats

25g desiccated coconut

400g set Greek yoghurt

200 ml water (approximately)

1 tsp baking soda

1 tsp baking powder

1/4 cup nuts/seeds ground

1 tbsp chopped Dillisk

1 dstspn Seaweed seasoning

Method

1. Preheat oven to 180 degrees.
2. Combine oats, desiccated coconut and yoghurt.
3. Add water, baking soda, baking powder and nuts/seeds.
4. Add seaweeds.
5. Combine everything together. The mixture should be quite wet.
6. Roll into bite-sized balls and place into a small bun tin.
7. Bake at 180 degrees for 20 – 25 minutes.

Tips:

• This can also be made into a loaf by placing the mixture into a loaf tin and baking for 45 minutes.
• Scones can be frozen for up to one month and used as required.