It is officially the holiday season. Everywhere you go, there are Christmas trees, sparkling lights and spicey smells everywhere. This year, I thought I would get a jump start on some holiday treats. Because, seriously, what is the holiday season without gingerbread?
I made these before my surgery so I would have something to post while healing. Which reminds me, anyone ever had a tonsillectomy? It is not pleasant. But we decided was essential to my overall healing (and proved true from how bad the tonsils looked) to remove them. Now, normally I am not a big advocate for being radical, having surgery and taking medications. But sometimes, it is necessary. That being said, it is still really important to keep up with all self care, everything that keeps you healthy, whole, and well. Real foods, lots of sleep, relationships, restorative exercise, these things all work to balance the body, mind and soul. (need more ideas? check out my self care post here ) And sometimes, throwing in a few healthier treats, is exactly the right prescription!
That being said, lets get on to the star of the show today. As is, these scones are not very sweet. I prefer eating them for breakfast. Feel free to sweeten them up as desired. (I would recommend starting with 1/4 coconut sugar) They taste great fresh out of the oven, or after having sat in the fridge for a day, take with you to work and re-heat. Icing is not sweet, but has a tang reminiscent of cream cheese.
- 2 ripe plantains
- ¼ c coconut butter, softened
- ¼ c shortening, softened
- 2 tbsp molasses, softened
- 1 very ripe banana (black)
- 2 heaping tbsp each coconut flour and tiger nut flour
- 1 tsp baking powder
- dash sea salt
- 1 tsp each ginger and cinnamon
- ½ c softened coconut butter
- 3 tbsp full fat coconut milk (plus up to ¼ c more)
- 1 tbsp each coconut flour(sifted) and tapioca starch
- dash sea salt
- vanilla (AIP reintroduction)
- Preheat oven to 350 degreees
- Peel plantains and chop into large pieces
- roughly pulse in food processor
- peel banana and add
- Add the rest of the ingredients in order given
- pulse a few times then blend until soft dough forms
- line a baking sheet with parchment paper
- scoop dough into 2 inch rounds onto paper
- bake for 25 minutes
- cool slightly before frosting
- in food processor, add coconut butter, 3 tbsp of milk, sea salt and flours.
- pulse a couple times.
- thick "dough" will form
- while processor is running, slowly pour in coconut milk until "dough" turns into icing consistency
- frost as desired
*Shared on Phoenix Helix Autoimmune Paleo Roundup and Allergy free Thursday #29