The Banana Cream Pie is a really simple, but tasty smoothie. I regret not using a larger banana or at least less water. I still marvel at how wonderful the texture imparted to a smoothie by frozen banana is. As for frozen banana treats, you also can’t get any easier than my Banana Soft Serve. Speaking of which: I did see a site mention that adding some fresh basil brought a new twist to the basic recipe. I’ll hopefully have a new batch of basil to try it with, hopefully sooner rather than later.
The second is just a simple tweak, but one I really have been meaning to try. It was just the addition of almond butter and some blueberries to the standard muffins, but the nut butter gave it a wonderful hint of almond and I think even made it a tad springier. Sadly the rack in my oven was crooked and the tops reached up towards the light, of the oven probably, and looked too ugly to photograph. I have some standards you know! Now much, but I draw the line at lumpy muffins. Thankfully the taste wasn’t affected and they didn’t last long.
A short (-ish) post this time, but as always I have a few things rolling around in my head. I want to try a second egg in my Buckwheat Bread recipe, because the texture of the muffins are lovely and soft and they’re essentially just the bread halved with the same amount of egg. I may also try a tahini version of the bread too, somewhat like the nutty banana version. I think I may be sticking to dark tahini in future, it makes a better Tahini Bread and the Sauces all taste practically the same.
Oh, one last thing I’ll mention: I’m thinking of trying a basil Buttercream, topping a Flourless Nut Cake with it and perhaps a few strawberries, possibly in a Compote. I can’t eat strawberries often, due to histamine intolerance, but it’s been a while. Now, that’s it for me. Check out the links scattered about this post and maybe you’ll find something to interest or inspire you.