These classic flavors come together in a brand new way!
This Gluten free, Egg free recipe is a delicious way to satisfy your sweet tooth without all the guilt associated with sweets made with processed sugar and flour.
Easy to digest, this recipe allows you to bake something that truly anyone can indulge in and not feel excluded at family gatherings!
Let me know how this goes over with your family this weekend!
Chocolate Banana Peanut Butter Scones
Classic flavors come together in a new way
Ingredients
Scones
- 2 cups Almond Flour
- ½ cup Ground Flaxseed
- ¼ cup Cocoa Powder
- ½ cup Chocolate Protein Powder
- ½ tsp Baking Powder
- 2 TBSP COLD Butter
- 1 TBSP Truvia
- 1 Banana mashed
- 2 TBSP Almond Milk if needed for consistency
- 1 tsp Vanilla Extract
Frosting
- 1 cup Powdered Truvia
- ¼ cup Smooth Peanut Butter
- 1-4 TBSP Almond Milk until desired consistency
Instructions
- In a food processor, mix together all dry ingredients.
- Pulse in cold butter until well distributed.
- Add in remaining ingredients and mix until stiff dough forms.
- Roll dough out in almond flour covered surface into a square that is about ¼in thick
- Cut into four squares then each square into two triangles and place scones on greased baking sheet.
- Bake at 350℉ for 18-20min
- While baking, mix together frosting ingredients and add Almond Milk one TBSP at a time until desired consistency is reached.
- When scones are done baking, let cool slightly and spread frosting on top. Enjoy!
Notes
These scones can be stored on the counter top for five days in an airtight container or in the freezer in a bag for three months.
