Heat oil in a large skillet over medium-high. Add onions and cook stirring occasionally until soft, about 3 minutes.

Stir in garlic, and bell pepper, and cook for another minute. Add spring onions, and thyme and cook stirring for 1 minute.

Add ackee to the skillet with salt and pepper stirring gently to coat with seasonings.

Cover skillet and reduce to simmer for 5 minutes. Remove from the heat and set aside.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.

Mix Gluten-Free All-Purpose Flour (I used Krusteaz brand) in a bowl, add almond flour (or corn flour), ground flaxseeds, curry powder, baking powder, and salt in a large bowl, and mix well.

Cut in vegan butter (I used Earth Balance brand) in the flour, using a pastry cutter or your fingers, until the dough is crumbly and looks like bread crumbs. Add cold water and mix to form a dough ball; the dough will be much wetter than you are used to, but don't be an alarm. Cover the bowl and transfer to the refrigerator for 10 minutes

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside

Remove the bowl from the refrigerator, and divide the dough into eight or nine pieces. Using an extra sheet of parchment paper roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about one heaping tablespoon or more of cooked ackee in the center of the dough.

Fold half the dough over the filling to make a half-moon shape, then press the edges; the edges should easily stick together. Using the tines of a fork, press the edges to seal. I'd like you to please repeat until all the dough balls are filled.

Transfer patties onto the prepared baking sheet and bake for 30-40 minutes or until golden brown.