Low Sugar Banana Spelt Scones – Recipe
Never tell your colleagues you're willing to adopt their overripe bananas, because there's only so many smoothies and banana breads one can make. Since my family is watching their health a bit more closely and yet again I had too many old bananas, I attempted to create sugar free banana cookies with them... but my experiment ended up making scones instead. Still a good result, if unexpected!
This recipe could also be vegan, if you can find vegan sugar-free chocolate chips (technically the ones I used didn't have dairy in, but as it comes from a place that processes milk you can't be too sure if there are traces of it in the product). In any case, feel free to swap the Holland & Barrett chocolate buttons for your favourite type.
Ready? Let's go.
Ingredients:
300g white spelt flour
1 tsp baking powder
1 tbsp custard powder
190g Sukrin Gold (or another brown sugar substitute)
120ml melted coconut oil
2 very ripe bananas, mashed
1 tsp vanilla
100g Holland & Barrett No Added Sugar Choccy Buttons
Instructions:
1. Mix the wet ingredients into the dry ingredients, stirring the chocolate buttons in last.
2. Chill in the fridge for 20 minutes.
3. Preheat the oven to 180°C, and line two baking trays with non-stick parchment.
4. Use an ice cream scoop to make 9 large balls of cookie dough, spacing them evenly on the baking trays.
5. Bake for 20 minutes, and cool on a wire rack.
6. Serve while still warm with low sugar jam and coconut yoghurt.
Enjoy, and have fun.
This recipe could also be vegan, if you can find vegan sugar-free chocolate chips (technically the ones I used didn't have dairy in, but as it comes from a place that processes milk you can't be too sure if there are traces of it in the product). In any case, feel free to swap the Holland & Barrett chocolate buttons for your favourite type.
Ready? Let's go.
Ingredients:
300g white spelt flour
1 tsp baking powder
1 tbsp custard powder
190g Sukrin Gold (or another brown sugar substitute)
120ml melted coconut oil
2 very ripe bananas, mashed
1 tsp vanilla
100g Holland & Barrett No Added Sugar Choccy Buttons
Instructions:
1. Mix the wet ingredients into the dry ingredients, stirring the chocolate buttons in last.
2. Chill in the fridge for 20 minutes.
3. Preheat the oven to 180°C, and line two baking trays with non-stick parchment.
4. Use an ice cream scoop to make 9 large balls of cookie dough, spacing them evenly on the baking trays.
5. Bake for 20 minutes, and cool on a wire rack.
6. Serve while still warm with low sugar jam and coconut yoghurt.
Enjoy, and have fun.
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