Summertime can be total crazy-time! Family travel, swimming lessons, summer camp, keeping the garden weed free, mowing the lawn and home improvement chores all seem to happen over the next few months.
Is it just me or does laundry seem to triple in the summer?
Mr. Wes and I have been going non-stop and it doesn’t look like things will be slowing down anytime soon. But, I’m loving every crazy-making moment! We recently bought our neighbors house in our quest to take over our little hillside in the boonies. So we’re in the midst of painting, fixing, buying furniture, packing and unpacking. All while keeping 6 acres of grass under control, massive landscaping and planning our September wedding.
Home Cooked Healing also getting quite a bit of attention which is AWESOME! Between writing articles for the local paper, cooking demos at the farmers market, running a cleanse, teaching classes and planning a 6-week weight management program I’m pretty much meeting myself coming and going. (And, usually seeing Mr. Wes when I’m going). It’s exhausting and exhilarating at the same time!
When things are feeling nearly out of control it’s essential to have a grab and go breakfast on hand. Skipping breakfast can lead to making unhealthy choices all day long and can put you in a seriously funky mood. Who wants that??? That’s where these delicious banana scones come in. They are a total cinch to make and everyone in the family can grab one on their way out the door in the morning. If you have a few extra minutes warm your scone up in a toaster oven and add a smidge of peanut butter. If you’re extra hungry pair it with hard boiled eggs and/or some fresh fruit.
I’m telling you, these scones are divine!
Banana Scones with Seeds and Raisins
Makes 10-12 scones
2 ripe bananas, mashed
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup rolled oats
2/3 cup brown rice flour
1/4 teaspoon baking soda
1/2 cup shredded unsweetened dried coconut
1 teaspoon cinnamon
Pinch of sea salt
1/4 cup raisins
1/4 cup sunflower seeds
- Preheat oven to 350 degrees
- In a medium bowl, combine mashed bananas, oil, syrup and vanilla.
- In a separate medium bowl, combine oats, flour, baking soda, coconut, cinnamon and salt. Add the banana mixture to the dry ingredients and blend until just combined.
- Fold in raisins and seeds.
- Drop large spoonfuls of batter onto cookie sheet. You don’t need to roll or flatten – they will spread out on their own.
- Bake 20-25 minutes or until scones are lightly browned. Remove cookie sheet from oven. Place scones on wire rack to cool. Enjoy!
Storing and Serving: Store scones in an airtight container. Freeze if you plan on keeping them for more than 3 days.
Recipe adapted from Clean Food by Terry Walters