I make it all the time and
always add the walnuts.
Not exact matches
I have made over sixty versions of the originals, but I
always follow the original basic recipe, and vary only the
add - ins (
walnuts, pecans, dried cherries, chocolate chips and so on).
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in
walnuts for almonds because that's what I had — Just testing a slice covered in my home made
walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm
always a bit worried about over seasoning... I used mixed herbs but think I would love to
add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.
I
added some
walnuts (my mum's brownies
always had
walnuts!)
Oh and I subbed in
walnuts for cacao nibs and even
add an extra egg sometimes... If in doubt an extra egg is
always good.
I also couldn't resist a flair of Western - flavor fusion by
adding crushed pecans to the recipe because pecans or
walnuts always go well together with banana in any banana bread recipe.
This salad makes a great side or light dinner, but you can of course
always add some vegan feta cheese, grilled tempeh or toasted
walnuts and pine nuts to turn this into an extra filling main dish.
The only difference is that I will be
adding chopped
walnuts, something my grandmother
always used.
I
added a generous handful of buttery, toasted
walnuts (store - bought ice cream is
always skimpy on the
add - ins) and homemade raw fudge chunks.
I
add a big chopped handful of pre-grilled chicken strips (that I
always have on hand for salads or quesadillas) with another handful of chopped
walnuts.
I have
always added, chia,
walnut, sliced almonds and cinnamon.