For me, Sundays have always been a day of traditions. My traditions include sleeping in, the Sunday paper, and fresh squeezed juice. I never squeeze my own orange juice during the week-but Sundays, it’s a guaranteed thing.
I’ve always been a fan of Sunday brunch, as well. Unfortunately, most brunch menus are laden with eggs and butter-at the very least. So I’ve had to come up with my own variations, including some vegan baked goods that are perfect for lazy mornings.
Heck, you can even bake them in advance and enjoy them when you finally get out of bad for coffee and the newspaper. And what could be lazier-I mean better-than that?
Take a look at these great scones. Even better, take a taste.
Banana-Date Scones
Makes Eight Large Scones
The Ingredients Are:
8 ounces of dates
3 or 4 very ripe bananas, Mashed( you should have about a cup of mashed bananas)
2 Tablespoons ground flaxseeds(optional, but super healthy)
1/3 of a cup of rice milk
1/3 of a cup of brown rice syrup
1 Cup all-purpose flour
1 1/4 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 Cup chopped walnuts
Preheat your oven to 350 degrees and lightly oil two medium baking sheets. Finely chop the dates, and sprinkle with one tablespoon of flour, tossing to coat. In a large bowl, whisk together the flaxseeds and the rice milk. Whisk in the banana, canola, and rice syrup. In another bowl, sift together the all-purpose flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are moistened-the dough should be thick and sticky. Fold in the dates and nuts.
Using a lightly oiled half cup measuring cup, scoop generous half cupfuls of dough onto the baking sheets-leaving at least three inches in between them. Pat the scones down gently, and dab the tops with a little rice milk. Bake for thirty to thirty five minutes, then remove from the baking pans to cool.
Enjoy with some jam, perhaps a bit of vegan margarine, a cup of coffee, and the Sunday paper.
