Well, everyone does it…sometimes, despite an entire graduate education in nutrition, you buy the wrong product. I totally missed the word “light” on my coconut milk (I have a great idea for another coconut masque and frozen whipped coconut bites!) and because of the lower fat content, couldn’t follow the original plan. Front of package labeling got me…the word “light” was too….light.
But as the saying goes…when life hands you the wrong kind of coconut milk, just make scones. So I did, with a stop partway through the recipe to grab some batter to hydrate my poor winter face. Here’s how.
For your face:
- 2 bananas
- 1 can LIGHT coconut milk
- 1/4 c honey
- 1 c almond flour
- 2 eggs
I had to make the almond flour; to do this I simply put toasted almond slivers in my blender and ground them until coarsely fine. Then, I measured out a cup and added all the other ingredients to the blender and pureed it. Remove about 1/4c of this mixture and place in a separate bowl, then massage onto clean skin. Allow to set for 10-15 minutes and rinse off with lukewarm water.
For you to eat:
- 2 c whole wheat flour
- 2 c all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- Raw sugar (for sprinkling on top, ~1/3 c)
Preheat oven to 375F. Blend the ingredients in a large mixing bowl (except the raw sugar!). Add the coconut milk mixture from above, and stir manually until mixed. Batter will be wet and sticky. Using two spoons, drop dough (~1/4-1/3 c in size) onto a baking sheet (use parchment paper or a silicon mat to prevent sticking) and sprinkle raw sugar on top. You should be able to get about 16 from that amount of batter. Bake for 15 minutes or until golden brown on top. Enjoy with tea or milk, and store them in the fridge in an airtight container.
The scones surprisingly don’t taste like any of their components – you can’t tell they’re made with coconut, bananas, or almonds. They ARE just plain satisfying – crunchy on the outside, soft on the inside, and not too sweet.