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Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
May 04, 2023 1 min read
Vegan Banana Nut Scones
Yield: 12 scones
Download a printable version of the recipe here.
350g Quanah WW
90g brown sugar
5g cinnamon
6g salt
3g ginger
Pinch cardamom
14g baking powder
2g baking soda
10g apple cider vinegar
12g vanilla extract
4 very ripe bananas
115g full fat coconut milk (see note below)
Chopped walnuts (optional)
Baking instructions:
In a large mixing bowl, combine all of the dry ingredients except the brown sugar and whisk together. Take your bananas and mash with a fork until smooth. Add your apple cider vinegar, vanilla, brown sugar and coconut milk to your banana mash and whisk together. Add your wet ingredients to your dry, and fold with a spatula until evenly incorporated. It will look dry at first, but it will all come together. Allow the dough to “rest” for 15min at room temp. Fold in whatever additions you like such as nuts, dried fruits, chocolate etc.
With a large cookie scoop, scoop the scone dough on a parchment lined baking sheet. Brush the tops with coconut milk. Sprinkle the tops with turbinado sugar and bake at 350F for about 20min depending on your oven.
Note* Full fat coconut milk will have separated in the can. Simply take a fork and stir the milk in a separate bowl so the fat bits incorporate. Place in your microwave for about 30 secs until the fat bits have melted into the milk. This will allow the fat to emulsify back into the liquid.