Good morning!! A good breakfast makes a whole lot of difference. Yesterday I woke up bright and early thinking of my long list of things to do. Put the kettle on to make some tea and ransacked through the pantry to see what I can make for breakfast. To be honest I was thinking about muffins but I have never made vegan muffins and I didn't feel so adventurous so early in the day. Munching some walnuts I saw a bag of grated coconut just begging for some attention. After doing a little bit of Math in my head I decided to make some coconut scones. Sounds pretty damn good, doesn't it?
I had grated coconut, coconut oil, coconut milk and palm sugar. I'm sort of nuts about coconut. While measuring the flour it occurred to me it may be too much coconut in one scone. I mean, I love coconut but coconut oil, milk, meat and sugar are a little too much all together. I was out of almond milk so that wasn't an option. Think! Think! Think! I was already nuts, so why not going bananas!!! Perfect. A banana would give sweetness to the dough and moisture. Two ingredients were out : coconut milk and palm sugar.
It was the first time I've made coconut banana scones and although my Logde scone pan has baked lots of scones I think this combo is our favorite so far. Not to mention all were gone in less than 1 hour!!! The coconut flour and oil gave them a nutty flavor and banana made them sweet enough! They were flaky, light, nutty!
I didn't need anything else for breakfast except 2 scones and my cup of English tea. Ahh, a new day just started! Where's my to do list? I'm now ready for it!
Let's turn the oven on ..... to 425F.
Grease a scone pan (if you have one) or prepare a baking sheet with parchment paper. In your food processor measure the flour and grated coconut. Add solid coconut oil (I usually have mine in the fridge) and pulse a couple of times until it resembles fine breadcrumbs.
Peal a banana and add it to the mixture. Pulse again. Now, since bananas are different in size and weight you may need to add more banana or flour depending on how wet/dry is your dough. It should be a wet dough, but not sticky.
Press the dough onto the baking pan or make a disc and cut it in wedges with a sharp knife! Sprinkle some more grated coconut on top and put it into the hot oven.
Bake for about 15-17 minutes until slightly golden and the coconut is toasted. Let it cool for a couple of minutes and enjoy!
Coconut Banana Scones (vegan)
Ingredients
1 2/3 cup self raising flour1/2 cup unsweetened grated coconut + more for sprinkling pinch of salt1/4 cup solid coconut oil1 large banana
Directions
Preheat the oven to 425F.In a food processor bowl add the flour, grated coconut, pinch of salt and coconut oil. Pulse a couple of times until it resembles fine breadcrumbs. Peel a large banana and cut it into large pieces. Add them to the flour mixture. Pulse until combined.Now, depending on the size of your banana, your dough may require more flour if it's too wet and sticky or another small piece of banana if it's too dry. The perfect dough should have the consistency of modeling clay. Press the dough onto the baking pan or shape it into a disc and cut it into wedges with a sharp knife. Sprinkle some more grated coconut on top. Bake in preheated oven for about 15-17 minutes until slightly golden and the coconut is toasted.
