I whipped these up today and they were a hit with the family. These
banana oat scones don't use any extra sugar, relying on bananas for
their sweetness (and flavor!).
Enjoy!
Ingredients:
12 Over-ripe bananas
3 cups Quick Cook Oats
1/2 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon favorite pumpkin pie spice (I used equal parts ground cinnamon, cardamom and cloves)
1)
Toast the oats in toaster oven until golden brown. (Alternatively,
toast in preheated 350F oven 5-10 minutes until golden brown). Once
toasted, set aside to cool slightly.
2) Grind the toasted oats in a food processor to make a coarse flour. Set aside.
3) Mash the bananas in a food processor thoroughly. Add oat flour, salt, vanilla and spices and mix thoroughly.
4) Scoop out the dough into buttered muffin tins (should yeild about 24).
5) Bake in 350F oven for 20 minutes or until a toothpick inserted into the center comes out clean.
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