Sweet enough

/ Su Leslie

I’ve rather lost my sweet-tooth of late and now find a lot of traditional desserts, and even breakfast foods just too full of sugar.

These days, the natural sugars in fruit are more to my taste.

Home-made banana pancakes with fresh feijoa slices, sprinkled cinnamon and a wee slick of maple syrup — just perfect.

Silent Sunday | Sugar

53 thoughts on “Sweet enough”

    • You’re lucky — my sweet-tooth is legendary. Back “in the day” I got through the last days of thesis-writing on red wine and jelly beans (not at the same time). 🙂

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  9. I’m with you, Sue, and just imagine, I’m working part time in a patisserie! 🙂 I like the natural sweetness of fruit, making summer a wonderful time. I like dark chocolate, too, but not the kind that the manufacturer then adulterates with too much sugar/sweetener. I make pancakes, too, and have found a whole grain mix that we both love and of course we use real maple syrup.

    janet

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    • Once upon a time, I would have found working in a patisserie sooo difficult, but now I think I’d be fine because I’ve lost that sweet-tooth. I love dark chocolate too — at least 80% cocoa solids, and also cacao nibs. They add a lovely crunch and bitter chocolate flavour to desserts. I buy real maple syrup too; the idea of “fake” syrup is just appalling.

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  12. I agree, when you go without sugar you can taste it in everything. Fruit and natural sugars are just perfect! My husband is a beekeeper, so honey is my go to. My favorite breakfast is an English muffin, a smear of all natural peanut butter, sliced bananas, a drizzle of honey and a dash of cinnamon. Your pancake photo is making me hungry!

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  14. Groan… more pancakes!
    Another fruit I have not heard of – feijoas – having read they taste a bit like guavas I think I shall pass, I never could get on with the texture or flavour of a guava. And maple syrup is far too sweet. Honey maybe. Banana pancakes, honey and cinnamon. Now that sounds about right 😀
    PS I really like your plate.

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    • Yes, I do seem to have been eating a lot of pancakes. Then I realised that the resident banana-eater has been away, and left a couple in the fruit bowl. That’s my way of using them up.
      Feijoas do seem to be a love em or hate em kind of fruit. I’m definitely in the “love em” camp, and the same with maple syrup, though in very small amounts. But the same would be true of honey, or coconut sugar or any other sweetener. 🙂

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  19. Yum! Looks delicious! and I learnt something new too – had to look up feijoa because I’ve never heard of them before. I see they are described as “pineapple guava” and “guavasteen” which gives me an indication of what they might feel and taste like. Do you eat yours raw?

    How do you make your banana pancakes? Sometimes I just mash ripe bananas & mix them with egg. Sometimes I put in a little oat bran.

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    • I eat feijoas both raw and cooked. They are amazing in crumbles with pears and ginger 😀 Like you, I do sometimes mash bananas with egg and cook it, but normally I add a little rice flour. I was thinking of trying coconut flour ( and maybe a bit of coconut milk to moisten it). I’ll let you know how I get on 😀

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      • Yes, please! I have a bag of coconut flour sitting in the larder. I have some ideas from Sarah (over at secretartexpedition) but so far, have not tried it. So, let me know how it goes with you!

        I also add oat bran into the banana & egg mix – it brings it closer to a “real” pancake feel.

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  20. 😀 will do! I have a really nice raspberry and chocolate cake recipe that uses coconut flour. It’s quite rich, but very good. I like the idea of adding oat bran — thanks for that 😀

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