Monday, April 15, 2013

{Motherly Mondays...pumpkin banana scones)

can we just take note really quickly about the fact that i've done
 two motherly monday posts filled with recipes two weeks in a row.
i'm on a roll!

lately i've been keeping store bought frozen waffles on hand for brekky for viv. she loves to munch on them with her homemade yogurt smoothies i make for her.
i usually always prefer to bake rather than buy anything pre-made because i always find ways to substitute ingredients for healthier, more nutrient-rich ones while still keeping all the delicious flavor. but who has time to cook a big breakfast every morning? i don't, that's for sure. i had the idea to make some healthy baked breakfast goods that would freeze well to have on hand rather than the store bought waffles or pancakes that are so easy to resort to in a bind.

this week i made pumpkin banana mini-scones. 
(i made them mini so they would be more kid friendly)
they are super delicious. 
viv gobbles them up!
ok, who are we kidding, i do too!
(i just can't help myself)

here's my recipe:
(adapted from ohsheglows)

2 1/2 cups 100% whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp fine grain sea salt
1/2 cup butter, softened
1/4 cup agave nectar (you might be able to use maple syrup)
1/2 cup organic cane sugar (or regular sugar)
1 cup canned or fresh pumpkin
1 chia egg (1 T ground chia + 3 T warm water, mixed)
1 tsp vanilla
1 mashed ripe banana


preheat oven to 350F.
line a baking sheet with parchment paper.
whisk chia egg in a small bowl and set aside.
in a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). set aside.
in a different bowl mix the butter, sugar and agave until smooth.
now add pumpkin, banana, chia egg, and vanilla. beat well.
carefully mix in dry ingredients being sure not to over mix. the batter will be very moist and sticky.
drop the batter onto the baking sheet, i wet my fingers to slightly shape the mini-scones.
sprinkle with chia seeds for added a nutrition. (i did on about half of them)
bake for 17 minutes or until the scones slightly bounce back when touched.

after the scones have cooled, i put aside a few to eat over the next day or two. the rest i indiviually wrapped in plastic wrap,  put in a ziploc freezer bag, and tossed in the freezer for future breakfasts!
{wrapped and ready for the freezer}
simply defrost in the microwave and enjoy for a quick, healthy, and delicious breakfast!

our favorite way to eat them is warmed with a little butter and honey on top, mmmmmmm!

how about you? 
what are your favorite easy brekky recipes for the kids??

i'd love to know any tips you might have for me!