From the Veganomicon cookbook--incredibly moist, flavorful, and sweet without giving you that sugar buzz. A friend who tried them said I should make a double batch every time afterward.

Ingredients

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

Directions

1. Preheat the oven to 350 F and lightly grease two medium-size baking dishes.
   
   
2. FInely chop the dates, place in a small bowl, and sprinkle with 1 T. flour. Toss the dates to thoroughly coat with flour, breaking apart any clumps. Set aside.
   
   
3. 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.
   
   
4. Lightly oil a 1/2 cup measuring cup and scoop generous half-cupfuls of dough onto a baking sheet, leaving about three inches of space between scones. Gently pat down the tops of the scones and dab with rice milk if desired. Bake for 32-34 minutes, until browned and firm. Transfer from the baking sheets to a cooling rack to complete cooling.
   
   

Categories

Breads, Breakfast, Brunch, Dessert

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Low in sodium