Todays scones taste so good and despite the comments I may get for drinking out of bowls, having a dirty kitchen and city apartment, I have decided to take this opportunity to show the importance of imperfection.
As moms were super busy, for us running our own business or in school it can be tough to get everything done in a day. Life is messy but when we focus on good food, love and family you can see that each step is a step in the right direction.
Here is our sweet and gluten-full scone recipe:
chop 8 dates and toss them in a little bit of kamut/spelt flour, then mix them in a bowl with 3-4 bananas, 2 tbsp. flax seeds, 1/3 cup plant milk, 1/3 cup coconut oil, 1/4 cup maple syrup/honey, 2 1/4 cup kamut/spelt flour, 2 tsp. baking powder, cinnamon, and himalayan sea salt. Top with 1/2 cup of chopped walnuts and bake at 350 for 32 minutes.
For the gluten-free version use a gluten-free flour like Bob red mill, this will make cookies that that are big and yummy for our littles tummy.
Elemental Tip: give your toddler some constipation paper, water and paint brush for some mess free and toxin free fun.