Banana scones with a hint of nutmeg. Beware of monkeys.
| 300 | g Two and a half cups of wholemeal flour |
| 120 | g A fourth cup sunflower spread |
| 1 | tablespoon baking powder |
| 1/2 | teaspoon low or salt substitute |
| 2/3 | cup skim or soy milk |
| 100 | g a smallish banana |
| 1/8 | teaspoon nutmeg |
- Heat oven to 425ºF (218ºC).
- Combine flour, salt, baking powder, and nutmeg together in a large mixing bowl.
- Add sunflower spread and cut in with a pastry blender or fork, until the mixture looks like fine granules.
- Peel and mash the banana.
- Fold in the banana and the skim or soy milk with a fork until dough forms.
- Form 12 rounds on an un-greased cookie sheet; slightly apart for crisp sides, touching for soft.
- Bake about 10-12 minutes, or until medium brown on top.
Breakfast, Caribbean
| Nutrition Facts | ||||||
Serving Size 58.4g |
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Amount Per Serving |
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Calories 104 Calories from Fat
4 |
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% Daily Value* |
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Total Fat
0.5g 1%
|
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Cholesterol
0mg 0%
|
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|
Sodium
48mg 2%
|
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Total Carbohydrates
20.0g 7%
|
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Dietary Fiber
3.4g 14%
|
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|
Sugars
1.0g |
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|
Protein
3.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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