Tuesday, April 12, 2011

Comfort food: carrot coconut scones & sweet tater bread

Not too long ago, as in a few hours before I started baking, I decided to make Baked Exploration's carrot coconut scones and sweet tater bread from The Vegan Girl's Guide to Life.

These turned out a too sticky dough and ended up being just okay. I didn't make the citrus glaze because all reviewers said it wasn't needed.

I made the tater bread in cupcake liners so whoever I give them to can have them individually.

I toasted the pecans too long; they were a little burnt. With loaf bread in muffin liners, I must remember that it doesn't need so much time in the oven. I may have overbaked it a little.

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