Banana-Date Scones.

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.

belly biters: shayne, jen & coco - yum!... ava - boo ... nolan never tried 'em

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