Coconut Scones

I have relied on these tropical scones for years to get me through mornings and midday snack times!

Coconut Scones

6 servings

Ingredients:
2 cups flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 TB margarine or vegan spread, cut into small pieces
1/2 cup coconut milk (from the can so it’s thicker)
Add about 1/2 cup shredded coconut

Preheat oven to 400 degrees

Directions:
Mix the dry ingredients: flour, sugar, baking powder, and salt
Crumble in your butter till incorporated well and butter is in small pieces
Add shredded coconut here (for extra flavor, toast the coconut first)
Last, add coconut milk

Bring dough all together and turn out onto a floured surface
Cut scones out and bake for 10-15 minutes
I always like to handle the dough a little longer so the scones are a tad tougher
My preference is scones should be tougher and biscuits should be lighter

Notes:

I have always used margarine for all my baking but you can certainly use butter
You can either toast or not toast your coconut, I tried both and leaving it un-toasted makes the scones taste sweeter and moister
Toasting the coconut makes them less moist but gives the scones more color

Coconut Scones- The Kitchen BistroCoconut Scones- The Kitchen BistroCoconut Scones- The Kitchen Bistro

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Banana Avocado Bread

This is an incredibly moist bread. The good thing is the only fat in the bread is avocado! This bread does go bad faster than normal banana breads but it’s so good, it is bound to be eaten up fast! To preserve longer, I would keep in the icebox or better yet the freezer because of the avocado (it can go bad FAST)!

350 degrees

Ingredients:
3 bananas
1 cup oat flour (toasting optional)
1 cup whole wheat flour
1/4 cup chia seeds or ground flax seeds
1/2 tsp baking soda
1 TB baking powder
1/4 tsp salt
1 avocado
2 eggs
1/4 cup almond milk
2-4 TB agave/honey
1 tsp vanilla

Directions:
Roast bananas (w/ peels till blackened)
Toast oat flour (optional)
Both at 20 min
When done, puree in food processor or mash w/ fork

Mix eggs, almond milk, vanilla, agave/honey
When banana-avocado mix is cooled slightly, add to wet

Add dry ingredients (both flours, chia, baking soda, baking powder, salt) to wet ingredients

Optional: add a brown sugar crumble on top for a crust
2 TB brown sugar
2 tsp cinnamon

Add to loaf pan, bake about 1 hour

Pumpkin Muffins

10/26/13

350 degrees

Ingredients:
1 cup pumpkin (unsweetened)
2/3 cup veg. oil
2 eggs
1 1/4 cup sugar (or brown sugar)
1 1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin-pie spice (pp)
Chocolate chips & marshmallows (optional)

Directions:
Mix wet: Pumpkin, Oil, Eggs, Sugar
Mix dry: Flour, B.Powder, B.Soda, Salt, PP spice

We did 1/3 batter regular, 1/3 batter choc. chip, & 1/3 batter marshmallow

Topping before baking-
Mix 2 TB brown sugar & 2 tsp cinnamon

Bake for 25-30 min
If your sporty & do the marshmallow muffins, when they come out of the oven, top with more marshmallows & stick them under the broiler for a smore-sy effect

Adapted from smittenkitchen.com

Pumpkin batter