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Title: Banana Date Scones

8 oz. dates
1 T all purpose flour
1 C mashed, very ripe banana (3-4 bananas)
2 T ground flaxseeds
1/3 C rice milk
1/3 C canola oil
1/4 C brown rice syrup
1 C all purpose flour
1 1/4 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t salt
1/2 C chopped walnuts

Preheat the oven to 350° F and lightly grease two baking sheets.

Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to coat with flour.

In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup.

In a separate bowl, sift together the all purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.

Drop batter on baking sheets in 1/2 cup dollops, leaving about 3 inches of space between the scones. Bake for 32-34 minutes, until browned and firm. Cool on racks.

From Veganomicon
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