YOU Gluten Free - - Bakes & Treats -

Maize is gluten-free plus the pecorino cheese and sun-dried toma­toes make these savoury scones ex­tra tasty.

6-8 scones Prepa­ra­tion time: 20 min­utes Bak­ing time: 20-25 min­utes

375 ml (1½ c) coarse maize meal 125 ml (½ c) gluten-free flour mix (see tip on page 8) 20 ml (4 t) bak­ing pow­der pinch of salt 30 ml (2 T) sugar 60 ml (¼ c) olive oil 250 ml (1 c) plain yo­ghurt 1 egg, whisked 45 ml (3 T) pecorino cheese, grated 6-8 sun-dried toma­toes, in vinai­grette ex­tra pecorino cheese, grated but­ter and salami to serve

1 Pre­heat the oven to 180 °C and grease a muf­fin pan with 6-8 hol­lows with non­stick spray. 2 Mix the maize meal, gluten-free flour, bak­ing pow­der, salt and sugar to­gether. 3 In a sep­a­rate bowl, mix to­gether the olive oil, yo­ghurt, egg and cheese. 4 Add the wet mix­ture to the dry one and com­bine gen­tly. Di­vide among the hol­lows of the muf­fin tin. Top each muf­fin with a slice of sun-dried tomato and sprin­kle the ex­tra grated pecorino cheese over. 5 Bake for 20-25 min­utes or un­til a test­ing skewer in­serted in the mid­dle comes out clean. Serve luke­warm with but­ter and salami.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.