Multi-grain Scones (375º, 8-12 minutes) YIELD: 12
1 egg
1/2 c sugar
1/4 c coconut oil or butter
1/2 c rolled oats
1/4 c wheat or oat bran (or flax meal)
1 1/2 c whole wheat pastry flour
2T millet or amaranth
2T flax or chia seeds
1/2 t salt 1T baking powder
1t cinnamon
1/2 c milk of choice
2T mini chocolate chips (or other add-in such as currants, nuts, seeds)
In small bowl, mix egg and oil.
In med bowl, mix dry ingredients.
Cut egg and oil into dry ingredients. Add milk and mix until incorporated.
Drop in mounds onto cookie sheet and bake at 375º until lightly browned, 8-12 minutes. Makes 12
Breakfast Cookies (375º, 10 min)
1/4 c butter or coconut oil
1/2 c organic sugar (or brown)
3/4 c pureed white beans
1 egg
3/4 c whole wheat pastry flour
1/2 c rolled oats
1/3 c wheat (or oat) bran
1/2 t baking soda
1/4 t baking powder
1/4 t salt
1/2 t cinnamon
1/8-1/4 t cloves
1/2 c raisins or other dried fruit (opt)
Cream butter and sugar. Add bean puree and egg. Mix dry ingredients together, then add to butter. Drop by spoonfuls onto parchment/silpat lined baking sheet and bake at 375º until lightly browned, about 10 minutes.
I've never run the actual numbers on these, so they might not be what you're looking for in terms or fiber.
I suppose you could try subbing out some of the sugar for banana. I've never tried that. I use organic sugar, which is a little brown and old-fashioned rolled oats. Regular whole wheat or white flour will work in these recipes, too, but the textures are a little different. I like the texture of the pastry flour, so I use that when I can get it. I've used different GF flour blends in these as well, and they typically work fine. I was messing around one day and added some Teff flour to the scones which turned out very nicely! But I didn't write it down.