Healthy-ish Vegan No Kai Oi Scones
For these vegan Springtime Mango Coconut Scones I got my inspiration from Eva Flores’ blog, “Adventures in Cooking.” The flavor profiles are offbeat and creative and have no animal cruelty! The spring sunshine is warming up my mind, and the change of seasons welcome a change of flavor. You’ll forget these are even vegan. The authentic coconut flavor from the plant-based substitutes bring moisture and a refreshing bite. People who love food, love sharing food; so join me at the table for a tropical treat. I love this recipe because it’s fresh and the zing from the ginger meets the sweetness of the mango beautifully. I swapped out fresh ground ginger root rather than the processed spice and added chia seeds. The ingredients really compliment each other and have health benefits beyond average scones. According to Joe Leech, a dietitian for authoritynutrition.com, the ginger root gives medicinal properties. Leech also explains that chia seeds are a superfood which provides fiber, protein and omega-3. The fresh mango incorporated is also packed vitamins and minerals. According to Diana Herrington, an author for care2.com, the mango has over three-fourth of a daily intake of vitamin C, as well as lots of vitamin A and E.Ingredients:
- 2 cups flour (Can use ⅔ cups coconut flour, a GF substitute)
- 2 tablespoons of raw sugar
- 1/2 teaspoon of brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh ground ginger
- 1/2 cup coconut oil, cold and hard
- 1/2 cup fresh organic mango, diced
- 3/4 cup canned coconut cream, room temperature
- 1/2 cup of coconut milk
- 1/2 cup of chia seeds
- 1 cup powdered sugar
- 2 tablespoons canned coconut milk, room temperature
- 1/2 cup of toasted dried coconut
- 1 teaspoon of avocado oil