Pineapple Coconut Scones

Adapted from https://www.theconsciousplantkitchen.com/pineapple-coconut-scones

3 ¾ cups Self-Rising Flour; 1 X 400g can Coconut Cream; 1 X 225g can crushed pineapple, undrained; ½ cup desiccated coconut; 3 tablespoons raw sugar; 1 teaspoon vanilla extract

Preheat the oven to 220°C. Line a large baking sheet with parchment paper. Lightly oil the paper with oil spray. Set aside.

Open the can of coconut cream, stir well.

In a large mixing bowl, add self-rising flour, sugar and desiccated coconut. Whisk to combine evenly.

Add the coconut cream, crushed pineapple and vanilla.

Use a rubber spatula to stir and form a moist sticky scone dough.

Scoop some of the batter with a tablespoon and drop it on the baking sheet. It will form imperfect dollops of dough.

Sprinkle extra desiccated coconut on top of each scone if you like.

Bake for 18-25 minutes at 220°C until golden brown on top, and a toothpick inserted in the centre comes out clean.

Let them cool down on the baking sheet for 10 minutes at room temperature, then transfer to a cooling rack for 1 hour.

Delicious served with butter or yoghurt, Anne.

Hummingbird muffins

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Hummingbird muffins  

Makes about 12

1 cup organic bleached white flour; ¾ cup amaranth flour; ¼ cup organic raw sugar; 2 tsp baking powder; ½ tsp sea salt; 2 organic free-range eggs, beaten; 1/3 cup cold-pressed macadamia nut oil; ¾ cup pineapple juice, fresh or tinned; 1 large banana, finely chopped; ¾ cup pineapple pieces, fresh or tinned, drained

Preheat oven to 180C (160C if fan-forced)

In a glass bowl, mix all dry ingredients together with a wooden spoon.

Add eggs, oil and pineapple juice and mix until just combined.

Add banana and pineapple and mix in lightly.

Spoon into lined muffin trays and bake for 30 minutes (20 if fan-forced) or until golden on top.

I made these for a market day at our local hall. As I didn't have all the right ingredients I substituted - just using plain flour, white sugar and olive oil. More scone-like than muffin, delicious eaten hot and with butter, Anne

Muesli scones with pineapple

Thanks to Vicky from Unusual Coleslaw for sharing this recipe, I think these scones would be best enjoyed with billy tea cooked at dawn over a campfire by the side of billabong, Anne

http://unusualcoleslaw.blogspot.com/

Muesli Scones  

1 cup SR flour; 1 cup Muesli; TONE skim milk; I added 1/3 cup chopped crystallised pineapple     

                                                                                                                    

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli: 250g rolled oats; 250g wheat germ; 125g bran, unprocessed; 4 Tblsp buckwheat; 4 Tblsp sunflower seeds; 250g dried fruits I used some muesli I already had Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Delicious hot with homemade Rosella jam.