Set oven to 220oc

Directions
1. In a small bowl, add water to a tablespoon of ground flaxseeds to make the
flax egg. Leave to one side to gel.

2. Peel and chop sweet potatoes, add to a small bowl with 2 tablespoons water,
cover and microwave for 4 minutes or boil in a saucepan until soft. When
cooked, drain and place in a large bowl mash to a smooth consistency.

3. Use the same small bowl, add spinach with 2 tablespoons water, cover and
microwave for 4 minutes or boil/steam in a saucepan until wilted. Drain and
squeeze out excess water, then place spinach on a copping board and chop
finely. Add to larger bowl with mashed sweet potatoes.

4. Finely chop the sundried tomatoes, add to the mashed potato and spinach,
along with oregano, black pepper, garlic, and mustard powder.

5. Add the flaxseed egg. Stir the sweet potato mixture well until everything is
combined.

6. Place a sieve over the masked potato bowl. Add gram flour, baking powder
and bicarbonate of soda and gently shake sieve until all the flour is added.
Slowly stir in until all ingredients are mixed. You should now have a scone
mixture that you can pick up like a dough. If it is too wet – add more flour, if it
is too dry, add a little water.

7. Turn dough out onto a lightly floured board. Shape into a round, about 1”
thick.

8. Cut into rounds. Place onto the lined baking sheet.

9. Brush each scone with water, sprinkle on parmesan cheese topping.

10.Pop in the hot oven at 220oc, bake for about 15-20 minutes until golden at
edges.

Notes: Spinach: Other greens can be substituted here – any green leafy veg is good. Chard or kale is
similar to spinach, just strip the leaves from the stems before cooking. Fresh raw
basil leaves could also be used