I happened upon this recipe by chance, paging through an Australian edition of Women’s Weekly magazine in the doctors; rooms recently. My smartphone came in handy as I recorded the recipe with the hope of trying it out once I had assembled all the ingredients.
That this recipe is egg-free, is amazing. Mashed banana is used to replace the egg and create the liquid required for this soft textured scone, and, chia seeds add to the elasticity of the dough. Reading on through the original recipe, to make this totally nut-free, sunflower seeds may be ground to make flour, another ingenious idea from an all-heart baker. The awesome end product renders the scone banana tasteless after baking and the banana adds to the sweetness of the scone – sugar-free baking at it’s best!
I thought about my “freshness and unsophistication” into gluten and sugar free baking that I attempted early on in my baking attempts, and think back to my scones with apricot jam recipe that I blogged earlier this year – my skills have indeed grown with time and effort What I particularly enjoyed is that no electric equipment was required, loved forming the dough by hand, and it made me think of my kiddie scone-making days with my late dear Gran on her panelyte kitchen table with us throwing baking flour at each other!
The creator (Jane Hubbard) of the recipe lathered butter onto the freshly baked scones and I decided to try out an instant jam recipe that I have been thinking about for a while. Canned coconut cream that was left to thicken overnight in the refrigerator was used to spread across the baked scone and the apricot “jam” that turned out amazingly well, is the proverbial cherry on the top in this truly delectable treat in egg and gluten and sugar free baking!
I baked these while my boys were at school for what I planned as a treat for a friend and I during a coffee break. That the little guy tucked into them and enjoyed 3 when he got home, before tea time, speaks volumes…sadly my friend and I settled for one each! I know that I will be making these again, very soon, and with my stock of Apricot “jam” to accompany it, I look forward to the next bake.
1 cup almond flour
3/4 cup arrowroot powder OR tapioca flour
1 tsp chia seeds
1 tsp bicarbonate of soda
a pinch of Himalayan or Sea salt
2 ripe, medium sized bananas
- Preheat the oven to 175 degrees celcius
- Add the dry ingredients (first 5) into a mixing bowl and combine well. Mash and cream the banana to almost liquid consistency.
- Add the mashed banana to the dry ingredients and using your hands, combine the ingredients well to create a sticky pastry/scone dough. You may need to add in a teaspoon of water if the dough does not come together well, however I found that with the medium sized banana’s mashed extremely well, no liquid addition is required. If you are using small bananas, then 3 may be required to allow for the required dough consistency.
- Now allow this sticky dough to rest for about 15 minutes, to allow the chia seeds and banana to activate the dough. You will now notice that the dough becomes smooth, pliable and easy to work with
- At this stage you will want to break of portions (this dough mix makes 5 small-medium rounds) and roll them into shape using your hands – I rolled them round without flattening. Place them on a baking tray lined with baking paper, close to each other, and bake in the pre-heated over for 20 to 25 minutes
- The scones are ready when the spring-back to the finger-touch test, delivering crispy on the outside and soft and chewy and light on the inside. Allow to cool and spread on cold, thickened coconut cream and apricot “jam” and serve with a hot cuppa!
This jam recipe came about with my continued thinking about the success I have had with date paste and adding the infused fresh herbs to this mix has been a thought I have held for a long time until I decided to throw caution to the try out winds and go ahead and just do – I was pleasantly surprised and I am sure you will be too!
About 70g of preservative and sugar free dried apricots
About 10 dates
a few sprigs of fresh mint
a few sprigs of fresh basil or half a tsp of dried basil
1 cup water
- Bring the water to a rapid boil on the stove top. Add in the fresh herbs, remove the pot from the stove, cover with the pot lid and allow to infuse for 3-4 minutes.
- Remove the herbs by straining off the water and retain the infused water, then add it to the apricots and dates and allow this mix to soak for an hour.
- Remove from the liquid and blend in a blender or food processor to the consistency you desire.
Serve as desired with Paleo Bread or Scones and Coconut Cream