When I first heard about The Secret Recipe Club, I knew I had to be part of it. It kind of reminded me of my favorite Nancy Drew Mysteries books growing up... but with food. And what could be better than that? Yes, this month, my first month, was an extremely tasty month.
And today, the mystery finally unfolds.
This club is just like it sounds. You're secretly assigned a fellow blogger each month, and you get to try out one of their recipes of your choice. And the best part is that you don't know who's making your recipe, or which one they'll pick, and vice versa.
So, I was assigned Saundra, from Famished Fish, Finicky Shark, and wow, what a treat. It was fun reading about her family... and several of the things that we have in common, like both marrying our high school sweethearts. And that she lives in Southern California (where I lived, most of my life).
Plus, her recipes are all really fun, and I had a hard time picking between several (I almost opted for the baked falafel, or the deep fried artichokes). But, the eternal Innkeeper in me (I ran B&B's for many years when I was younger) couldn't resist clicking on her breakfasts and breads tab. Which is where I found the most amazingly moist and delicious looking quick bread, ever. And did you say vegan? OK, this blogger got cooking right away, and pretty much hasn't stopped snacking on this bread ever since.
I ended up staying pretty true to Saundra's recipe, but I finally got bold enough to try something I'd been wanting to try for quite some time... switch out carrots for parsnips. And I had a large one in the fridge that was in need of using. I also left out the nuts, because truth be told, I like a more consistently textured bread, without the crunch. Finally, I also adjusted the name, to call it a tea bread, because after taking that first bite, all I could think of was sitting down in a comfy chair, with a strong cup of black tea, and a good book... a mystery, of course.
Sweet, moist, flavorful (using one of my all-time favorite spices, cardamom) and so simple to make. And the parsnips? Loved them. Just make sure to grate around the woody center, especially on the larger parsnips.
So, I present you my adaptation of Saundra's recipe. And to see her original recipe and post, click here.
Thank you Saundra!
Vegan Parsnip Date Cardamom Tea Bread
3 cups whole wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cardamom
3 Tblsp ground flax seed
1/2 cup, plus, 1 Tblsp water
1/4 cup canola oil
1 cup sugar
1 3/4 cup applesauce, unsweetened
2 1/2 cups parsnips, grated
1/2 cup raisins
1/2 cup dates, chopped
Spread batter into prepared pans and bake for 55-60 minutes. Cool on for about 20 minutes, and then turn out onto racks. Can be frozen... if there is any left!
Want more? To become involved in The Secret Recipe Club, or to see other SRC group's recipe reveals, visit The Secret Recipe Club.