My favorite pre-paleo recipe to bake was my sour cream scones. I would make them about every week and eat 1 or 2 every morning for breakfast with my coffee. This is just the way life works best for me when I can stumble downstairs in the morning and breakfast is there. I have missed my scones since starting paleo in October. But, today I am so happy to tell you that I have re-made my scone recipe with non-grain, (mostly) paleo ingredients and they are BETTER than before! Better tasting AND better for you!
When I used to eat the non-paleo version for breakfast I felt terrible in the mornings and I was always starving again by 11:00 and eating lunch at 11:30 am. Now, when I eat the remade version for breakfast I feel well and I am staying fuller longer. I usually don't even think about lunch until 12:00 or later.
I was curious about the comparison of the nutrition facts between the 2 recipes. So, I entered the recipes into www.nutritiondata.self.com and this is what I found...
15 g less carbohydrate
3 g more fiber
2 g more protein
9 g more fat
Now, most of you are thinking, that is all good except for the higher fat content. BUT, contrary to the wildly popular belief, not all fat is bad. There is a such thing as GOOD fat! Yes, it's true. The fat in this recipe comes mainly from the coconut oil. If you would like to learn more about the benefits of coconut oil here is a good resource from Dr. Joseph Mercola where he discusses the health benefits of coconut oil.
Banana Scones
2 c. blanched almond flour
1/2 c. coconut flour
2 Tbsp. unpacked brown sugar
1/2 tsp. salt
1 tsp. baking soda
Wisk all about ingredients together in a large bowl. Then add:
2 mashed bananas (1 scant cup)
1 egg
Mix together (optional: add 1/2 c. chocolate chips) until dough comes together and form dough into a ball like this:
Then (optional: sprinkle with 1 Tbsp. of brown sugar) pat into an 8 inch circle:
Let me know if you try this recipe and how it works for you!
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