Friday, September 7, 2012

Allergy free banana scones recipe

Got bananas, want banana bread but don't want to cook for an hour and a half? This is the solution.

  • 3 cups Orgran self-raising flour
  •  cup Orgran gluten free gluten
  • ½ cup caster sugar (optional)
  • 125g Nuttlex
  • 2 ripe bananas (or 3 small ones), mashed
  • ½ cup goat’s milk
  • ½ tsp vanilla essence

  • Cream together the Nuttlex and sugar.
  • In a separate bowl, add the mashed banana and stir through the goat’s milk and vanilla essence.
  • Combine both mixtures evenly.
  • Fold through the flour and gluten free gluten.
  • Gently mix into dough, using your hands if necessary.
  • Roll the dough out on a floured surface until it is roughly 2-3cm thick.
  • Cut into scones using a 5cm cookie cutter or floured glass.
  • Alternatively, if the dough is too sticky and soft to roll and cut you can hand roll handfuls of dough to make the scones.
  • Place on a foiled and greased baking tray.
  • Bake in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).
  • Serve with Nuttlex and honey.

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