This is the perfect gluten-free treat to accompany an afternoon tea or to even enjoy for breakie… or anytime of the day! It does jam pack nutrient-dense goodness, after all.
Ingredients for Scones:
- 4 large ripe bananas
- 2 cups fresh strawberries (= 1 cup puree)
- 1 cup brown rice flour
- 1 tsp Non-aluminum baking powder
- 1 tsp baking soda
- 1.5 cups quinoa flakes (or oatmeal flakes)
- 1 cup cooked quinoa
- 1.5 cups shredded, unsweetened coconut
- 1/3 cup coconut sugar
- 1 scoop Vega Energizing smoothie, in Berry
- 1 Tbs ground Chia (as an egg replacer, with water)
- 2 Tbs hemp seeds
- 1 tsp vanilla
Instructions:
Pre-heat oven to 375
1. Blend bananas and strawberries in food processor. Add to bowl and stir in remaining ingredients
2. Drop on cookie sheet lined with parchment paper (or greased with coconut oil)
3. Bake for 25-30 minutes, until scones are browned on bottom and held together
Ingredients for Banana Cashew Cream:
- 1 ½ cups raw cashews
- 1/2 banana
- ¼ cup Coconut sugar
- 1 tsp Vanilla
- 2 Tbsp Coconut oil, warmed to liquid
- Tiny bit of coconut milk or water to smooth
Instructions:
1. Soak cashews (at least 2-4 hours or preferably overnight), soaked in warm water
2. Add all ingredients to high powered blender or food processor and blend until smooth, adding only enough coconut milk/water to reach a thick, icing-like consistency
For the Raspberry Jam, modify this Chia Jam recipe by substituting blueberries with raspberries… or any berry you desire!
