Modified from Isa Chandra Moskowitz and Terry Hope Romero, “Banana-Date Scones,” in Veganomicon: The Ultimate Vegan Cookbook (Cambridge: Da Capo Press, 2007), 224-5.
2 tablespoons ground flaxseed
1/3 cup non-dairy milk (I used “original” soy)
1/4 cup coconut oil, melted
1 cup banana, mashed (about 3 super-ripe ones)
8 medium strawberries, washed, hulled, and sliced
1/4 cup brown rice syrup
1 cup brown rice flour
3/4 cup sorghum flour
1/2 cup coconut flour
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup poppyseeds
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1-2 tablespoons non-dairy milk
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment.
In a large measuring cup, whisk together the flaxseed and non-dairy milk. Set aside. In a large bowl, whisk together the dry ingredients. Back to the measuring cup: mash the bananas, strawberries, oil, and brown rice syrup with the flaxseed mixture until uniformly blended (it will look gross). Stir the wet ingredients into the dry ingredients and mix until just combined (watch for dry spots). Dollop onto the baking sheet in desired size (I made 8 big scones). Bake for 30-32 minutes or until the scones have browned on top, spring back when touched, and pass the toothpick test. Remove from the baking sheet and cool on a rack. Drizzle with glaze when completely cooled. For the glaze: add the non-dairy milk one tablespoon at a time to the sugar and cinnamon until desired consistency is reached. Pour on top of scones or dip scones into glaze and return to rack to dry. Store in a sealed container in refrigerator! These freeze well.
Just to be pretentious: the strawberries were organic and local, harvested by me from my grandparents’ garden.