I like to take my girls out for Mommy-Daughter dates when I can.  My five year old, non-allergic daughter’s favorite date is hitting the local tea shop for scones and tea.  Actually, I have coffee and she has milk in a tea cup.  We always bring home extra scones to share with the rest of the non-allergic family.  It always hurts my heart when I don’t have an allergy-free version of a treat to share with Bella.  When I stumbled across this recipe at Family Fresh Cooking, I couldn’t wait to make it for her.  Just as I expected, Bella loves the chocolate treats.

I was pleasantly surprised by how easy these scones are to make. I have never made “regular” scones but I’m pretty sure they are not nearly as nutritious as these.  Coconut flour is high in dietary fiber and protein.   Oats are also a great source of fiber and are known to help reduce high blood pressure and lower cholesterol.  The banana, used as a binder in this recipe, is a great source of potassium, vitamins b and c and more fiber!

This recipe only makes 8 scones so I learned quickly to make two batches.

Dry Ingredients:

• 1/2 cup Coconut Flour (Check out this deal!)
• 1 cup Gluten-Free Oat Flour (How to make your own oat flour)
• 1/4 cup Unsweetened Cocoa powder
• 1/8 tsp Sea Salt
• 1 tsp Baking Soda

Wet Ingredients:

• 1 Banana
• 3 ounces Coconut Milk
• 6 Tbsp Honey
• 1 tsp Vanilla Extract (optional)

Add-in:

• 3/4 cup Allergy-Friendly Chocolate Chips (I use these)

Instructions:

1. Preheat oven to 350.
2. In a medium bowl, whisk dry ingredients.  Add 1/2 cup chocolate chip.
3. Blend wet ingredients in a blender or food processor.
4. Add wet ingredients to dry ingredients and mix well.
5. Taste dough and add more sweetener if needed.
6. Form dough into a ball and press into a 1/2 inch thick pizza shape.
7. Cut into 8 equal pieces and top with remaining chocolate chips.
8. Bake 10-12 minutes.  Let cool and sprinkle with powdered sugar before serving.

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Fudge Cake .

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