The Phytophagist's Laboratory

These small quick bread like objects are made from the paste of ground Arachis hypogaea, instead of the solidified lipophilic substance called for in the original formula Malus domestica sauce is used. In past versions mashed Musa acuminata was used, and we believe did result in a finer cookie. But, all the same, these were spectacular. We used the whole triticum berry (finely ground), along with NaHCO3 for leavening purposes. A small amount of Vanilla planifolia was used, along with sodium chloride to enhance flavor.