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Banana Scones with Seeds and Raisins

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!

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Banana Scones with Seeds and Raisins

Makes 10-12 scones

Ingredients
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

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium bowl, combine mashed bananas, oil, syrup and vanilla.
  3. 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.
  4. Fold in raisins and seeds.
  5. Drop large spoonfuls of batter onto cookie sheet. You don’t need to roll or flatten – they will spread out on their own.
  6. 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

Comments { 0 } · Posted on June 12, 2013 in General

Banana Almond Muffins

If your idea of morning breakfast is a cup of coffee and a morning pastry then I’m willing to guess that you’re ready for a snooze come noon. Our morning staples of caffeine, carbs and sugar get us out the door but leave us fried, frazzled and searching for the office candy bowl before lunchtime. Sound familiar?

What you nourish your body with first thing in the morning will determine your mood, focus and energy for the rest of the day. When you wake up in the morning you haven’t eating for at least 8-10 hours or more. Your body has been fasting and needs some good quality protein, complex carbs and healthy fats to get the engine running and humming until lunchtime.

That is why I love these Banana Almond Muffins for breakfast. The almonds are a great source of protein and heart healthy fats and the bananas provide powerful potassium, which is important for your cardiovascular system. Cinnamon helps to balance blood sugar, which is crucially important first thing in the morning. Paired with some natural peanut butter or honey these muffins make the perfect breakfast or late morning snack. They also happen to be gluten free. If that is something you are interested in experimenting with then these are a great way to start.

Banana Almond Muffins

Ingredients
1/4 cup plain organic yogurt or milk (dairy, rice, hemp, almond and coconut milk all work as well)
1-2 TBS. honey or real maple syrup
3 eggs, beaten
3 mashed extra-ripe bananas (looking really brown and splotchy)
3 cups ground almond flour or almond meal (Bob’s Red Mill is a good brand)
Pinch of cinnamon, nutmeg, and allspice
1 tsp baking soda
½ cup walnuts or pecans, chopped (optional)

Instructions

  1. Preheat oven to 375 degrees. Place 12 cupcake liners into a muffin tin.
  2. Mix together yogurt, eggs, and bananas in large bowl and stir until well combined. Mix almond flour, cinnamon, nutmeg, baking soda, and walnuts into the wet ingredients.
  3. Pour batter the lined muffin tin and bake 25-30 minutes or until the tops are golden brown. Let cool for about 5 minutes before removing from the tin. Place muffins on a wire rack and let cool completely.
Comments { 1 } · Posted on May 4, 2013 in Healthy Recipes