Porridge Scones with Dillisk

Method

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

Or bake as a loaf in a loaf tin for 45 minutes. The scones freeze for up to a month.

Written by Margaret Lee