I once again neglected a bunch of bananas on my countertop and awoke to find them, sad and forlorn, begging to be repurposed. Just like wine, they get better with age. Sweetened to perfection and tossed in a super simple (gluten/grain free/dairy) free recipe for breakfast this week.
- 1.5 cup almond flour
- 1 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp sea salt
- 1/4 cup maple syrup
- 2 tbsp butter (melted) – or coconut oil
- 3 overripe bananas
- 2 eggs
- 1/4 cup almond milk
- 1/4 tsp vanilla extract
- 1/2 cup walnuts, chopped
- 1/2 cup chocolate chips
Preheat oven to 350F. Mix together dry ingredients (almond flour, cassava flour, baking soda, baking powder, cinnamon, nutmeg, sea salt). In a separate bowl, mix wet ingredients (maple syrup, banana, almond milk, vanilla extract, eggs). Combine wet with dry. Fold in chocolate chunks and walnuts. Line tray with parchment paper. Form dough into pizza like circle. Pre-slice scones in 8 pieces. Bake for 17-20 min.
