Oh how I loved scones, before the whole transition over to a plant based and gluten free diet. Seriously, it was a lovely treat to grab one from a local bakery, even Starbucks! The dryness was so strangely addictive. I’ve attempted a few recipes but none left me smitten. This recipe was a moister version and quite delightful. The crunchy topping in lieu of icing was a classic spin.
These are perfect for a grab and go breakfast, paired up with a cup of tea of coffee. Even my youngest loves these to grab before classes. As the weather transitions over to cooler temps, this hearty little treat is a welcome addition to your favorite hot beverage. I hope you agree.
Happy Monday friends!
- 1 cup rolled oats
- 1½ cup of oat flour
- 1 tsp baking soda
- 1 tsp of ground cinnamon
- 2 very ripe bananas, peeled
- ¼ cup nut based milk, unsweetened
- 3 tablespoons of Eat Nutzo nut butter or your favorite almond butter
- 1 tsp vanilla extract
- Turbinado sugar for sprinkling on the top.
- Preheat your oven to 350 degrees.
- Line a baking sheet with a Silpat liner or parchment paper.
- In a mixing bowl add your oats, flour, soda and cinnamon.
- Whisk to combine.
- In a stand mixer, paddle attached, mash the banana.
- Add your milk, nut butter and vanilla.
- To your wet mixture, add your dry ingredients.
- Blend until just combined.
- Spoon out into the center of your prepared pan.
- Form about an 8 inch circle or so.
- Sprinkle the top with the sugar.
- Bake for 20 minutes.
- Remove and slice into 8 pieces and bake for an additional 10-12 minutes or until golden on the edges.
- Remove and let cool completely before serving.
Serve with your favorite jam.
Still pushing it on the fitness front until my surgery this week on my knee. I’ve been doing equal parts weightlifting and cardio for now for the most part.
Sunday: 75 min cycling
Monday: 60 m weightlifting/60 m cardio
Make it a great week!
— Knead to Cook