Tuesday 31 May 2016

RECIPE: {No Added Sugar} Banana and Oat Scones

Having two very ripe bananas sitting on the side prompted the creation of these Banana and Oat Scones. I've made banana muffins and pancakes for Isabella loads of times, so fancied something a bit different for her. These scones are packed full of goodness and by using wholemeal flour they're really filling too. Isabella enjoys them spread with peanut butter (the 100% peanuts variety) or cream cheese. They don't just have to be for toddlers and babies though; these are a great healthier alternatives to regular scones too.

What you'll need:
(Makes approximately 16 small scones)
2 Ripe bananas, mashed
 2 cups Plain wholemeal flour
1 cup Porridge oats
1/3rd cup Coconut oil
 1/4 cup Full fat milk
2 tsp Baking powder
1 tsp Ground cinnamon
1/2 tsp Ground ginger  
1 tsp Vanilla extract
Handful of raisins, optional

What to do:
1) Preheat the oven to 210'C and line a baking tray with greaseproof paper. In a large mixing bowl combine 3/4 of the oats, flour, baking powder, ginger and cinnamon.
2) Add the coconut oil and rub it in until the mixture resembles breadcrumbs.
3) Stir in the mashed bananas, raisins and milk. The dough should start coming together, but not be too wet. If it's too wet add more flour, if it's too dry add a splash more milk. 
4) Roll small handfuls of the dough into round patties and place on the baking tray. Sprinkle with the left over oats and gently press into the top of each scone.
5) Bake for 15 minutes, until golden brown. Cool on a wire rack.
6) Serve slightly warm on their own or spread with peanut butter. Any scones that are left over can be frozen once completely cool.
Have you tried healthier versions of scones before?

Feel free to leave a comment - I love reading every single one :)

Helen x


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