Pineapple Coconut Scones | PCC Natural Markets

Pineapple Coconut Scones

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free



Combine flour, baking powder, baking soda, salt and coconut flakes and set aside.

Combine Sucanat, pineapple chunks and juice, vanilla and oil. Slowly combine the wet to dry mixture making sure not to over knead the dough.

Flatten the dough into one-inch circle and transfer to a greased cookie sheet (or use parchment paper). Cut dough into 12 wedges. Bake at 375°F for 10 to 15 minutes or until done.

Source: Sound Consumer January 2001

More about: alternative sweeteners, coconut, pineapple, spelt, whole grains


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