Are you looking for something delicious to make on Super Bowl Sunday? Too bad. You will find no such recipe here today.
In the past I’ve pretended to like watching football because that seemed to be the best way to stay in someone’s favor. Then I realized that if someone thinks you like football, they actually expect you to know something about football! Who would have thought?
So needless to say, football is not going to be a featured topic on the blog anytime soon.
But wait! I still come bearing food so don’t leave yet!
These scones were made because I wanted to photograph something non-circular in shape. No joke. Most of my recipes are round (*cough cough* pancakes *cough cough*), which are a ton of fun to take pictures of… But, sometimes you just want to mix it up and explore other geometric figure possibilities.
That left me with squares, rectangles, or triangles. I guess I could have gone for figures with 5 or 6 sides, but that would just be ridiculous. Who wants to deal with cutting all of those edges?
Better yet, who even cares whether their food is round or triangular? Um, that would be me. 😯
And guess what I just realized?! These are both round (before cutting) AND triangular (after cutting) so they’re twice as good. They’re doing a double team! (Yes, I did have to look up that football reference. Like I said, NO football knowledge here 😉 ).
Oh, and in case you were curious, these triangles are entirely grain-free, sweetened naturally with honey and banana, and have one of the easiest “icings” in the world made from just three ingredients. They do contain eggs, nuts and starch (from baking powder and tapioca), but if you can’t have any (or all) of those ingredients, I have formed one of my longest substitution lists to date. Having limited food choices myself, I hate thinking that someone would have to miss out on these scones just because of one measly ingredient.
Let’s dive in…
Grain-Free Banana Scones
Grain/Gluten/Wheat-Free, Dairy-Free, Nut/Starch/Sugar-Free Options, Paleo-Friendly, GAPS Option
Makes 8 scones
- 2 ripe bananas
- 1/4 cup honey (or maple syrup)
- 1 large egg
- 1 tsp vanilla
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp almond butter (I used salted)
- 2 tbsp softened coconut oil
- 2 tbsp honey (or maple syrup)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- To make this quick and easy, add the wet ingredients to a food processor and blend until smooth. Then add the dry ingredients and mix until they are fully incorporated. Another alternative would be to mash the wet ingredients together in a bowl and then add the dry ingredients until completely mixed.
- Whatever method you choose, let it sit for a few minutes to let the coconut flour soak up in the dough. It should be thick but still somewhat wet.
- Next take the dough and roughly form it into a ball, placing it in the center of the parchment paper (Now, it’s going to be somewhat sticky but it’s all in the name of delicious food, right?!). Wet your hands with water and form the dough into a circle about 8-10 inches in diameter.
- Bake for 10 minutes and then score into eight slices (normally you would do this before baking, but the dough is too wet). Put the baking sheet back into the oven again and bake for another 8-12 minutes or until the edges start to turn golden brown.
- Remove the scones and let them cool for five minutes. Meanwhile combine all of the icing ingredients and once the scones are cool use a spoon to drizzle. If needed use a knife to further separate the scones and then enjoy!
- To make these nut-free replace the almond flour/butter with a seed alternative like sunflower or pumpkin.
- To make these vegan you can use maple syrup instead of the honey, and a flax egg would probably work in place of the egg, although I cannot guarantee the results.
- If you absolutely cannot get a hold/eat coconut flour, my suggestion would be to replace it with 1 cup of almond flour, and remove one of the bananas (and possibly even the egg- check the batter first for consistency and see how it holds together).
- To make this sugar-free, replace the honey with 4 tablespoons of date puree or mashed banana, and add stevia to taste if desired.
- If you cannot handle starch you can replace the tapioca flour with a few additional tablespoons of coconut flour and use 1 teaspoon of baking soda instead of the baking powder (this will result in a less fluffy scone though).
Just in case you really do desperately need a dish for game day, I do happen to have one very scrumptious gluten-free and dairy-free recipe for Chili, Chips, and Cheeze. If those three words don’t scream sports food I must know even less about the sport than I had previously thought.
My opinion is that you should make up a plate of the Chili, Chips and Cheeze for dinner. Then make these scones and go to town. No one would be the wiser that either are healthy and you could easily sit down to large plates of both not feeling deprived in the slightest. So go, make haste to the grocery store and pick up everything you need to make these two marvelous dishes!
I’m linking this post up with Jenn at Peas and Crayons today. Make sure to check it out for even more WIAW posts!
P.S. Don’t forget about the giveaway going on now!
Questions for you:
- Do you like watching football? Who do you want to win?
- What is your favorite thing to make on game day?
- Think back to some of your most recent posts… What is the shape of most of your recipes?
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