[donotprint] It’s not often I have the same meals over and over again, the exception being my roasted kabocha squash on the side of pretty much anything!
Especially when it comes to breakfast I love nothing more than combining new flavours and textures, switching from oats, to pancakes…variety is so important to keep my creative mind active and my taste buds delighted.
Even when I bake something such as the banana breakfast cake which in theory would set me up for a week run of breakfasts I tend to dip in a couple of times and freeze the remainder for when I fancy something different.
At the weekend I made the biggest, most beautiful scones I ever did bake (they all have they’re good points but these were particularly amazing!)… Buttery, fluffy, laced with cacao nibs and naturally sweetened from the ripe banana included in the mix.
Instead of the usual 6 I’d get from the ingredients I used I sliced up 5 (I wanted one for breakfast that very morning and I had quite the hunger on me). They didn’t look particularly big going in to the oven so you can imagine my surprise when I opened the oven door to find bumper banana scones before my eyes. I seriously couldn’t wait to dig in; the fact that they also smelt incredible made them extremely hard to resist.
Photos taken I picked out the largest of the five and dolloped on some cashew butter…my oh my I was delighted.
I’ve been trying to keep the sugar added to my baked goods to a minimum; there really isn’t any need for so much of it, we just need to readjust our tastebuds to their original level of sweet satisfaction as opposed to the high levels our receptors have become conditioned to expect.
These low sugar scones are a great alternative, sweetened with banana and vanilla extract, with intense little bites of cacao throughout, you honestly wouldn’t miss the sugar. Peanut Butter (albeit one which contains sugar) gives them they’re wonderful buttery texture, keeps them light and frankly quite irresistible.
They were so good I even broke from my varied breakfast routine and had one three mornings running (with a side helping of fresh fruit and yoghurt). I did however mix up the nut butter topping from cashew, to peanut butter to the most indulgent white chocolate wonderful (super charged sugar hit of a Sunday morning but sure we all need a little of what we fancy now and then!)
I’m definitely more in charge of my sweet tooth and by no means have a craving for sweet foods; I’m not goana lie, I still enjoy the occasional sugary treat but at least we these you have the option! For an even lower sugar content use a natural no sugar added peanut butter.
Hope you love them as much as I do! (I have one in the freezer for a rainy day!) [/donotprint]
Banana Cacao Nib Scones
Servings – 5 large scones
Preparation Time – 15 minutes
Cooking Time – 10 – 12 minutes
- 270g (2 1/4 cup) wholegrain spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp finely chopped cacao nibs
- 160ml (2/3 cup) almond milk
- 1.5 tsp vanilla extract
- 1 small ripe banana (1/3 cup mashed)
- 60g (1/4 cup) smooth peanut butter
- 1 tbsp ground flax + 3 tbsp water
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 10-15 minutes.
- Meanwhile mix together flour with baking powder and soda along with cacao nibs.
- Blend together banana, peanut butter, vanilla and almond milk.
- Add flax egg to wet mixture before combining with the dry ingredients.
- The dough will be a little sticky; bring it together in a bowl, drop out on to a lightly floured surface and quite quickly form a round approximately 6 inches i diameter. Slice in to 5 triangles and place on a non stick baking tray. Brush with a little almond milk to help them brown.
- Bake in the oven for 10-12 minutes; until lightly browned, risen and firm. Allow to cool on a wire rack. Delicious topped with cashew or peanut butter and they freeze perfectly!