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Coconut Bacon Scones
Preheat oven to 350F Prepare coconut bacon by tossing coconut chips with maple syrup, tamari, and liquid smoke. Spread on a baking sheet and bake for 10 minutes. Check frequently to make sure it doesn’t burn. Turn oven up to 425F Mix all dry ingredients together, including shredded coconut. Add coconut oil and mix with hands until crumbled. In a separate container mix all wet ingredients, . . .
Prep Time: 00:00
Cook Time: 00:00
1 cup organic pastry flour
1 cup organic whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp shredded coconut
1/4 cup coconut oil
3 tbsp maple syrup
3/4 cup coconut milk
1 flax egg (one tbsp ground flax + one tbsp water, set aside to soak and form a gel)
3/4 cup coconut chips
2 tbsp maple syrup
1 tbsp soy sauce (or gluten free tamari)
1/2 - 1 tsp liquid smoke (depending on how strong you want the smokey flavor to be)
1Preheat oven to 350F
2Prepare coconut bacon by tossing coconut chips with maple syrup, tamari, and liquid smoke. Spread on a baking sheet and bake for 10 minutes. Check frequently to make sure it doesn’t burn.
3Turn oven up to 425F
4Mix all dry ingredients together, including shredded coconut. Add coconut oil and mix with hands until crumbled.
5In a separate container mix all wet ingredients, including the flax egg.
6Add wet ingredients to dry and stir until combined. The dough should be slightly thick so it holds its shape when dropped on a cookie sheet, but moist as well. If its too dry, add more coconut milk, 1 tbsp at a time. If its too wet, add flour 1 tbsp at a time.
7Add the coconut bacon and stir until combined. Drop large spoonfuls onto baking sheet. There should be about 10, but will depend on how big you make your spoonfuls. Top with additional shredded coconut if desired.
8Bake for 16-18 minutes. Let cool for a few minutes and then serve warm with butter or eat plain! Store extras in an airtight container for up to 3 days, or freeze.
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