Happy New Year everyone! Before you say it I realise I’m kinda late to write a blog post ushering in the New Year but I’ve been having milk issues! I mean, what do you do when you have waaay too much milk in the fridge and not enough time to do something with it? This is the question I’ve been pondering for quite a while now and with time running out running out and a belly full of milkshake and porridge. I realised I had to do something quick.
It seems that now I’ve embraced the snow, the snow has embraced me!…or us shall I say…and has taken my post quite literally ‘letting it snow’ fairly consistently in the last few days till those dainty flakes I talked about have suddenly converted overnight into blankets of snow!
Leaving the house has turned into a test of survival, my teeth chatter so loud, they speak without me talking, my showers are no longer restricted to the morning but now also serve as handy ‘defrost mechanisms’ for when I need a quick shot of heat! But… I’m not complaining, the snow novelty hasn’t worn off just yet, plus we Brits never complain 
It just means that now the holidays are here and we’re being told not to leave the house unless necessary. I don’t go out as much and can spend more time baking! … 
Ever since I stumbled across le pain quotidien’s parmesan and basil muffins. I’ve been searching high and low for a good savoury muffin recipe that I could actually eat! My search didn’t amount to much, so I decided to put it on the back burner. It wasn’t until my cyber jog over to Susan from Food Blogga’s page that I found what I’d been looking for and even better I had all the ingredients sitting in my kitchen just waiting to be turned into something delicious! There was only one thing missing…..it wasn’t gluten-free, so Susan graciously allowed me to ‘gluten-free’ her recipe and this is what I came up with:
I dreamt this up after my first ever trip to Leon which prompted me to bake their famous falafel recipe and that’s when the light bulb came. What if I made them for dessert? I mean they are sweet potatoes, plus I didn’t completely make them up. I know sweet potato doughnuts exist in Madagascar as well as some eastern and South African countries. So a little research and a very ripe banana later, out of the oven they came and straight in for the UM test.
*UM screws ups her nose….*
UM: You put banana in sweet potato?
Me: er….yeah ? (Am I the only one who thought that sounded like an obvious combination?)
UM: It tastes…er….sweet
Me: Too sweet? I suggest
UM: Yeah, it must be the banana….and you should have added flour
Me: I did
UM: Oh, you can’t tell
And that was the end of that.
Well as I promised to document my ‘failures’ as well as my successes, here goes:
Baked Sweet Potato and Banana Fritters
I didn’t think it was too sweet, but I agree the sweet potato/banana balance wasn’t quite right, but they did have a nice banana fritter feel to them but as UM suggested I’d add more flour next time and maybe tougher flour like brown rice. I’ll do this combo again at some point and report back…for the adventurous among you here’s the recipe:
