Green banana flour. This has been a quest of mine for a little while. My coastal subtropical climate is all wrong for wheat or rice or most of the staple grain crops that anchor our Western diet. I can’t even really follow Irish tradition (and Peruvian before that) and use potatoes as the calorie base – potatoes are a seasonal treat here rather than a year-long storing staple. It’s easy…
We have six bunches of bananas on (there’s a reason Coffs is the home of the Big Banana!) – three Cavendish and three Ladyfinger. We also have two of a Filipino variety that have yet to fruit. They are supposed to be a dwarf, cooking variety so they may be Saging Mondo? Luckily, my grandkids are as boring with their favourite lunchbox recess baking as they are with their pita…
I think there’s only one trick to pita bread. The oven has to be really really hot. Really.
I’m loving my everyday sourdough these days. I make a small loaf every second day (since there’s only two of us to eat it on everyday days). It’s getting heavier and heavier as I get the knack!
Carambolas (Star Fruit) don’t appear in fruit shops much, and I wonder why? They’re a really nice fruit, sweet and juicy and full of vitamin C and potassium. If you live in an area where they will grow, they fruit prolifically in mid-winter and you are likely to have a glut of them.
I’ve cracked it – everyday bread – “everyday” meaning healthy enough for every day (even for someone too inactive to be spendthrift with carbohydrates), and “everyday” meaning easy enough to bother making even on a workday (when all I am looking forward to when I get home is a hot bath and a glass of wine).
I have been waiting for apple season to post this recipe. It is, like all the Muesli Bar Challenge recipes, fast and easy enough to knock up on a weeknight, and low fat, low sugar, low GI enough to belong in everyday school or work lunch boxes.