Who wants to face their fears and to even talk about it let alone talk about it in a food blog? I mean, Chipotle, for example, is afraid of snakes. I am afraid of some insects. Emmett, our master food taster, is afraid to jump off the sofa, but I’ve witnessed him leaping off the bed to chase after the cat. We face fears pretty often in life: running into the cold Pacific Ocean, calling to cancel dinner with someone, asking someone for a date, failing a job interview, baking. Yes, baking. That’s another one for me. I avoid baking because I’m afraid of it. Where did it start and why? I’m still trying to figure it out.
St. Petersburg is an artistic city full of music venues and museums. My mother is in theater and I grew up hearing my brothers and father playing guitar, piano and harmonica. With all the creativity around it wasn’t surprising that originality and individuality was also overflowing in the kitchen.
Everyone was experimenting with different spices and ingredients like a painter who waves his brush across a canvas creating the most beautiful abstract painting.
There can be many rules and steps in cooking, but when I start feeling textures and the qualities of the ingredients I often stop thinking about those rules of measuring and combining.
Being brought up so free in cooking, I found myself confined in the circle of baking. It’s a completely different story! Baking is a science. Too much of this and too little of that and you’re screwed! Believe me, I stubbornly tried to ignore the baking rules last week and I had to throw away my best ingredients that turned into a weird porridge after a whole hour of baking. At least I am laughing about it right now, but you should have seen my face then. I know if I follow the rules, the basic rules, my baked items will turn out. But from time to time I push myself to try again or my rebellious side to takes over.
Our beautiful Banana Almond Sour Cream Muffins with Walnut recipe we are sharing with you today has never failed us.
It has incredible texture and most of the sweetness comes from the overripe bananas.
Served with homemade coconut butter and black mission fig preserve.
- 3 ripe bananas
- 1 cups organic, all-purpose flour
- 1 cup almond flour
- 1/3 cup organic sugar
- ¼ cup organic sour cream
- ½ cup chopped raw walnuts
- 1 teaspoon dry vanilla beans, or 1 teaspoon pure vanilla extract
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- Preheat the oven to 375 degrees F.
- Mash bananas with a fork.
- Add sugar, sour cream, vanilla, egg and salt to the bananas and mix well.
- Sift flour, almond flour and baking soda and add to the wet ingredients and mix.
- Add walnuts.
- Evenly distribute the batter into muffin pan. Don’t be shy to fill it high for nicely rounded tops. We also used baking cups.
- Bake for 20 minutes.
- 3 спелых банана
- 1 стакан муки
- 1 стакан миндальной муки
- 1/3 стакана сахара
- 1/4 стакана сметаны
- 1/2 стакана молотых грецких орехов
- 1 чайная ложка ванильного экстракта или ванильного порошка
- 1 яйцо
- 1 чайная ложка соды
- 1/4 чайной ложки соли
- Разогрейте духовку до 190C градусов
- Тем временем разомните вилкой бананы
- Добавьте сахар, сметану, ваниль, яйцо, соль и хорошо перемешайте
- Просеянную муку соедините с просеянной миндальной мукой, добавьте соду и снова перемешайте
- Добавьте грецкие орехи
- Равномерно распределите тесто по формочкам
- Выпекайте 20 минут
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