Treat Mom to something special this mother’s day…
Vegan Banana Nut Whole Grain Scones!
Since making my Lemon Chia Seed Scones, I’ve had a little love affair going on! Scones are just so…well, good! When I saw the original recipe on pinterest I knew I had to try them, they looked so beautiful! Plus…there is no butter, buttermilk or eggs involved! Coconut oil and bananas are what make these scones so fluffy and moist. Sweetened with a hint of maple syrup and scented with cinnamon and nutmeg, could you ask for anything better?
Don’t have ripe bananas?
I’ve got your solution!
Bake them…yup, throw them in the oven (300 degrees), peel and all to ripen in just 30 minutes flat! It was the first time I tried this trick and I was shocked that it worked! The peels turn a shiny shade of black, but the fruit inside is sugary and sweet! Let cool, mash and use in any baking recipe!
You can find the original recipe at Cookie & Kate…She has tons of wonderful recipes, I’m happy I found it…you should check it out too! I barely altered the recipe. I didn’t have ground ginger so I used nutmeg. I also decreased the amount of maple syrup used in the glaze…a little less sugar never hurt anyone!
- For the Scones:
- 1 cup raw pecans
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger (I used nutmeg and it tasted great!)
- ½ teaspoon salt
- 5 tablespoons cold coconut oil (solid form)
- ¾ cup mashed ripe banana (about 2 medium bananas)
- ¼ cup milk of choice (almond milk, soy milk, etc.)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- For the Maple Glaze:
- 1 cup powdered sugar
- ⅛ teaspoon fine grain sea salt
- 1 tablespoon melted coconut oil
- ½ teaspoon vanilla
- 1 tablespoon maple syrup
- 3 tablespoons water, more if needed
- Preheat oven to 425 degrees.
- Place the nuts in a single layer on a baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger (or nutmeg) and salt in a bowl and whisk together.
- Use a pastry cutter or fork to cut the coconut oil into the dry ingredients.
- In a separate bowl, add mashed banana, almond milk, maple syrup, vanilla extract and mix well.
- Pour the banana mixture into the dry mixture and combine with a big spoon. When combined, use your hands to knead into a dough.
- On a flat surface form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.
- Meanwhile, whisk together the glaze ingredients in a small bowl until smooth. Let the scones cool for a few minutes, then drizzle the glaze over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.
Hug your momma this weekend