I wanted to create some easy scones, but I find that they often taste dry and can be a bit time consuming to shape. This was my attempt to make a drop scone to speed up the process while keeping the overall texture soft as opposed to dry. I also included a good amount of flax seeds, almond flour and 3 bananas for a nutrition boost.
1/2 cup Brown Rice Flour
1/2 cup. Sorghum flour
1.5 cup. Almond Flour
1/4 cup. Ground Flax seeds
1/2 cup. Tapioca Starch
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt
1 tsp. Cardamom
1 tsp. Cinnamon - If you like cinnamon feel free to add another 1/2 tsp
3. Ripe bananas, mashed
1/2 cup. Maple syrup
1/4 cup. Cane sugar
1/4 cup. Coconut Oil
1. Preheat oven to 350F
2. Mix dry ingredients together in a medium sized bowl- brown rice flour, sorghum flour, almond flour, ground flax seeds, tapioca starch, baking powder, baking soda, salt, cardamom and cinnamon.
3. Mix wet ingredients together in a small bowl- ripe bananas (you can mash them in this bowl first), maple syrup, cane sugar, and coconut oil.
4. Make a well in the dry ingredients and add in the wet ingredients. At this time, if the batter is too dry, add in some oat milk only using enough to make the batter wet overall, but not liquid. At most, this would be 1/4 cup.
5. Drop batter on silicone or parchment lined cookie sheet to form 3-4 inch circles. Bake for 20 minutes, until golden brown.
Looking for more easy baking ideas to do with the kids? Contact Jill, Nurture The Future's Registered Dietitian at email@example.com