- 1 cup wholemeal self raising flour
- 1 cup unbleached white self raising flour
- 2 1/4 cups almond meal
- 1/4 cup coconut sugar
- 1 tablespoon of Maqui powder (optional)
- 1/4 teaspoon salt
- 1 cup pumpkin cooked and mashed
- 1 banana, mashed
- 1/4 cup honey
- 1 egg
INSTRUCTIONS
Preheat oven to 175 degrees.
In a large bowl, combine wholemeal flour, almond meal, coconut sugar, Maqui and salt.
Add pumpkin, mashed banana, honey and egg. Stir until a dough forms.
Divide into two. Roll each piece of dough into a ball and place on a floured non-stick baking sheet. Press into a 2.5 cm thick oval. Then cut into 6-8 triangles. Separate the cut dough so there is about half a centimetre between each scone.
Bake for 15-17 minutes, or until bottoms are JUST turning golden brown.
Serve with butter.