These were a perfect way to use some really ripe bananas. Really moist and cake-like. Yum.
8 ounces dates
1 tablespoon all-purpose flour
1 cup mashed, very ripe bananas (about 3-4 bananas; their skin should be almost black)
2 tablespoons ground flaxseeds
1/3 cup rice milk
1/3 cup canola oil/coconut oil
1/4 cup brown rice syrup
1 cup all-purpose flour
1 1/4 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 350*F and lightly grease two medium-size baking sheets.
Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to thoroughly coat with the flour, breaking apart any clumps. Set aside
In a large bowl, whisk together the flaxseeds and rice milk. Wish in the mashed banana, canola oil, and brown rice syrup. In a separate bowl, sift together the all-purpose flour, while what pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
Lightly oil a 1/2-cup measuring cup and scoop generous half-cupfuls of dough onto a baking sheet, leaving about 3 inches of space between the scones.Gently pat down the tops of the scones and dab with a little rice milk if desired.
Bake for 32 to 34 minutes, until browned and firm. Transfer from the baking sheets to a cooling rack to complete cooling.