400 grams Sharpham Park Spelt Flour

2 teaspoons baking powder

85 grams coconut oil

4 tablespoons nutritional yeast

150ml almond milk

25 ml soya milk

½ teaspoon salt

Squeeze of lemon juice

1 jar dairy free pesto (I use Sacla)

 

Oven to 180 C. Place flour and baking powder in a large bowl and mix well.  Add the coconut oil and rub in until you have fine breadcrumbs.  Stir in the nutritional yeast. Heat the milk until warm. Add the lemon juice and set aside. Make a well in the dry ingredients and add the milk and pesto.  Combine all the ingredients until just coming together and you can remove as a lump onto floured surface.  Sprinkle flour over and fold the dough until a little smoother. Bring the dough to a round shape and plunge the cutter into the dough. Place to one side until all the dough has been cut out. Brush with milk. Place on baking parchment on trays. Bake for about 10 minutes until golden