1 to 2 frozen very ripe
1 bananas
1 to 2 tbs malt powder
1 cup rice milk (maybe more?)
1 tsp vanilla (optional)
Directions
Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks to
puree, then blend for another minute or two before adding the rest of
the rice milk and optional vanilla.
If you try to blend all the ingredients at once you're likely to end
up with un-blended banana chunks.
This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they've been on the counter for a bit too long.
From: Raymond.Jackson@ebay.sun.com (Raymond Jackson). Fatfree Digest
[Volume 10 Issue 47], Sept. 24, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Banana Malt Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into the far past, in truth as far into history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these ancient records were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also informs us how the Roman cooks used a good variety of spices and herbs, including some that we all recognise for example thyme, mint and dill. Moving on, we have two interesting recipe books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that we all know today, but instead recipes for the types of food cooked for the upper classes. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new tastes caused a surge in books on cooking, most of which are kept safe in private libraries. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Banana Malt recipe.
