What could be preferable for a Sunday informal breakfast over some rich, flaky and cakey Banana Scones? Two disliked and uneaten bananas left cooking on my benchtop found their life reason through this formula. Presently, I'm not a scone fan. While scones are most generally cut into square bits from a molded batter, I've gone with the great damper state of triangular bits cut from a smoothed, round portion.
With coconut oil rather than margarine, these still have a brilliant scone surface – fresh outside layer and a feathery yet brittle inside. There is the sweetness of banana with the slight trace of coconut and caramel from the coconut oil and sugar individually.
Everybody appears to have changed meanings of what a scone's surface ought to be, and I was entirely content with my adjustment. For little exertion, these brilliant scones make for a delectable breakfast, informal breakfast or evening tea with your decision of cream, cashew or coconut cream, jam or heavenly nut spreads.
Also try our recipe No-Bake Vegan Chocolate Almond Cheesecake
Quick & Easy Vegan Banana Scones - Made with coconut oil and coconut sugar, these Vegan Banana Scones are flaky and cakey for the most delicious brunch ever.
Ingredients
- 3 cups self-raising flour (see notes)
- ½ cup coconut oil (see notes)
- ½ cup coconut sugar (see notes)
- 2 very ripe bananas, peeled and mashed
- 1 tsp vanilla extract
- 2 tbsp linseed meal
Instructions
- Preheat oven to 210C. Line a baking sheet with baking paper.
- Mix coconut oil, sugar, mashed bananas, vanilla and LSA in a large bowl. Sift 3 cups of flour into wet mix, stir well to combine. Use hands to incorporate all flour and form a ball of dough.
- Transfer dough onto baking sheet, flatten ball into a round disc and use sharp knife to cut into 6 or 8 portions. Bake for 15-20 minutes, or until pieces pull away from each other and top is slightly browned.
Read more our recipe : Maple Pumpkin Keto Waffle Recipe (Chaffle)
Source : https://bit.ly/2Efb5bt
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