Ingredients:

2 cups gluten-free flour 
½ cup quinoa flour 
7 tbsp coconut oil*
3 tbsp nutritional yeast 
2 tbsp poppy seeds 
2 tbsp dried basil 
1 tsp salt 
4 tsp baking powder 
1 tbsp coconut sugar 
1 ½ cups non dairy milk e.g almond, oat, rice

Method:

Preheat your oven to 200°C.

In a large mixing bowl, combine the flours, salt, coconut sugar and baking powder.

Add the coconut oil and using your hands, incorporate the coconut oil into the mix until it resembles breadcrumbs.

Fold in the rest of the ingredients, except the almond milk.

In small increments, add the almond milk.

Once the mixture holds together and is slightly sticky, begin to gently kneed the dough.

On a lined and floured baking tray, take a palm sized ball of the dough and place on the tray.

Bake for 15-20 minutes or until golden.

*Item not available online but is available in your local GoodFor store.