Teeccino Banana Oat Scones

Thanks to wellness blogger, Kris Britton, here is a delicious wheat and sugar-free scone recipe made with Teeccino. Kris hails from British Columbia where she turned her health and life around after discovering she had food allergies. Although she eats a mostly vegan, raw diet, she loves to bake. She wisely avoids sugar and has sweetened these scones with dates, an ingredient we love in Teeccino’s Mediterranean flavors too. Using only vegan ingredients and avoiding wheat and gluten by using gluten-free oats, her Teeccino Banana Oat Scones are heart healthy and perfect to enjoy with a warm mug of Teeccino!
Course Baking


  • 1 cup quick oats certified gluten free
  • 3/4 cup brown rice flour
  • 1 ripe banana
  • 4 Medjool dates
  • 1/3 cup boiling water
  • 1 tbsp olive oil
  • 3/4 tsp Teeccino French Roast or Dandelion Dark Roast
  • 1/2 tsp cinnamon powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda


  • Preheat oven to 350 degrees
  • Chop dates, remove pits, and soak them in 1/3 cup boiling water for 5 minutes
  • Mix all dry ingredients in a mixing bowl
  • Blend or mash the dates into a paste with the water
  • Blend or mix together date paste, mashed bananas and olive oil
  • Combine wet with dry and fold together
  • Drop tablespoons of dough onto a parchment lined cookie sheet
  • Bake for 21 minutes. Makes 6 scones.

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