Banana, date and feijoa scones

Makes 20. Gluten free, vegan, low sugar


2 cups buckwheat flour

1/3 cup tapioca flour

¼ cup ground linseed

1/3 cup long shred desiccated coconut

10 dried dates, chopped roughly

¼ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

½ teaspoon ground all spice

1 tsp baking powder

½ teaspoon baking soda

¼ cup coconut oil (melted)

2 ripe bananas and 6 ripe feijoas (or 3 bananas if it’s not feijoa season)

¼ cup rice or glucose syrup

2 tablespoon brown sugar


Pre-heat oven to 180°C

  1. Prepare two baking trays with non-stick surface (ideally silicone liner, or baking paper)
  2. Mix all the dry ingredients together and make a well in the centre
  3. Mash the banana and feijoa with a fork, add the melted coconut, glucose and sugar and mix.
  4. Pour the wet ingredients into the dry and mix with your hands until a sticky dough. (really sticky)
  5. Using your hands, dollop the dough onto the trays in approx. 4-5 cm mounds. Scrape all the dough off your fingers for the last one!!
  6. Bake for approximately 20 mins or until golden brown.
  7. Put on a cooling rack and try not to eat until they’ve cooled down a bit!

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