Love a flexible recipe. And this is what Jo Pratt is all about. Her recipes can be adapted to be gluten, dairy or nut free and vegan. I've been enjoying her latest, The Flexible Baker (White Lion, 2022). I usually make cheese scones but mushrooms are a nice change for a savoury bite.

Makes 8

15 g dried porcini mushrooms

4 Tbsp boiled water

1 1/4 c  / 175 g Tbsp oats

3/4 c / 75 g ground almonds

2 tsp baking powder

1 tsp baking soda

2 tsp fresh thyme or 1 tsp dried thyme

1/2 tsp paprika

1 tsp sea salt

1/2 c / 125ml milk of choice

1 Tbsp vinegar

1/2 c / 100 g nut butter

2 Tbsp sunflower oil

few oats for sprinkling

Preheat the oven to 180C. Line a baking tray with baking paper.

Soak the mushrooms in the boiled water for 15 min.

Grind the oats in a coffee grinder or food processor and transfer to a large bowl with the ground almonds, baking powder, baking soda, half the thyme, paprika and salt.

Strain the mushrooms and roughly chop. Add to the bowl with the soaking liquid.

In another bowl or jug mix together the milk, vinegar, nut butter and oil. Pour into the dry ingredients and mix until just combined.

Roll dough into 8 equal size balls and place space apart on the baking sheet. Flatten slightly and brush the tops with milk. Then sprinkle with a few oats and the remaining thyme. 

Bake for 15 minutes until cooked through. Leave to cool on the tray for a few minutes before serving warm. Best eaten on the day or toasted the next day.