- 1 cup of white or wholemeal flour (or half an half of each)
- 1 teaspoon baking powder
- Half a teaspoon salt
- 3 teaspoons dried herbs (I use a mix of sage, thyme and parsley but use whatever you like)
- Half a cup of unsweetened non-dairy milk (I used almond)
- 2 tablespoons olive oil
- Mix the dry ingredients together in a medium sized bowl.
- Stir in the milk and oil until just moistened.
- Drop teaspoons full into the slow cooker stew, and cook for around 40 minutes.