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.

Ingredients

• 3 cups Orgran self-raising flour
• ⅓ 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

Method

• 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.