We had these for Easter dessert, but they also work well for breakfast since there is no added sugar. They get their sweetness from the bananas, and I added stevia into the frosting.
Ingredients:
- 3 very ripe bananas
- 1/4 cup ground flax
- 1/4 cup creamy almond butter
- 1 tbsp vanilla
- 1 1/4 cup oat flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 1/2 cup finely grated carrot
- 1/2 cup crushed walnuts
Directions:
- Preheat oven to 350.
- Combine bananas, flax, almond butter and vanilla in one bowl.
- Combine flours, baking powder, cinnamon and salt in another.
- Then mix together until just combined.
- Stir in carrot and walnuts.
- Spoon heaping mounds of dough onto a lined baking sheet, shaping as needed.
- Bake for 15-20 minutes.
Note: For the frosting, I combined Monty’s cashew cream cheese with stevia and cinnamon. Then I frosted the scone individually as they were being eaten so that anything not eaten right away could be frozen without frosting.