These are so good, I’ve literally not stopped eating them all week. ALL WEEK! The kids adore them too and those two are tough critics. These plant-based rounds of deliciousness are perfect for picnics, packed lunches and even breakfast on the go.
Quick, easy and something the kids can get stuck in with baking along with you, I know you lot with love them. You can also freeze them for a few months and I popped them into the microwave to reheat one morning for breakfast.
- 1 cup rolled oats
- 1 1/2 cup self-raising spelt/plain flour
- 1/4 cup brown sugar/ maple syrup
- 1/2 tsp salt
- 1/2 cup vegan butter/olive oil
- 2 small bananas, peeled and smashed
- 1/2 cup dates, chopped
- 1/2 cup of water
In a large bowl mix the flour, oats, sugar, salt and butter/oil. Fold in the bananas, dates and water. Create a dough. Add flour onto your surface and create round scone like shapes (this should make 8 medium sized ones and 10 small scones). My kids helped with the ones you see here so they’re not perfect-looking but that’s OK. They taste perfect an that’s all that matters! Bake at 190 for 25 minutes and until golden brown.