These wholesome little breads have just a hint of sweetness from the fruit. They're whole grain, and meant for enjoying like an English muffin. You might call them Scottish bannocks or English teacakes.
Author: Melanie Marcus, MA, RD
Recipe type: Breakfast
Cuisine: Scottish
Serves: 8 servings
Ingredients
¾ cup white whole wheat flour, plus additional for dusting
½ cup oat flour
1 tablespoon baking powder
⅛ teaspoon salt
3 tablespoons chopped walnuts
2 tablespoons unsweetened dried cherries or other dried fruit, chopped
2 ripe bananas, 1 peeled and mashed (about ½ cup), 1 peeled and thinly sliced crosswise
⅓ cup oat milk beverage (can sub another dairy-free milk beverage)
3 tablespoons dairy-free buttery spread, melted
3 tablespoons oil (your favorite type for baking)
¼ cup almond butter, for serving
Honey, for serving (optional)
Instructions
In a large bowl, whisk together the wheat flour, oat flour, baking powder, and salt. Stir in the walnuts and cherries.
In a medium bowl, whisk together the mashed banana, oat milk, and buttery spread until relatively smooth.
Stir the banana mixture into the flour mixture until incorporated.
Transfer the dough to a lightly floured work surface and knead just until the dough comes together.
Divide the dough into 8 pieces. Roll each piece into a ball, and flatten into ¼-inch-thick disks.
Heat 1½ tablespoons of the oil in a large nonstick skillet over medium heat. Add 4 dough disks and cook for 8 minutes, or until golden brown, turning once. Repeat with the remaining 1½ tablespoons oil and 4 dough disks.
Serve the cakes topped with almond butter and the banana slices. Drizzle with honey, if desired.