Cran-Mango Bread, a Recipe by quornflour

#foodporn #recipe #vegan #baking #bread #foodie #fruit


I try to live by the rule: if I can make it reasonably, then I try to avoid buying it. It isn’t a rule that never gets brother, but it makes me stop and think about the effort involved. This is especially so with bread, because I LOVE bread. So instead of buying it, I figure I should at the very least put some effort into it. I do not make it often, because the only thing worse than trying to avoid a nice loaf of store bread in the house is trying to avoid a nice fresh warm loaf of bread. Luckily I have friends and neighbors who help me consume the bread to make it easier. They are kind.

The other day I was making pizza dough, and smelling that flour and yeast made me really want bread, so I decided I should make some, besides I had some yeast in the fridge that was set to expire…

I wanted something that verged away a bit from the savories (roasted garlic, rosemary, etc.) so I decided I would put my dried mangos and craisins to use and base the recipe off the basic bread recipe I use most often.

Here is what you need:

  • 1 tablespoon table sugar
  • 1 ¼ cup warm water
  • 2 envelopes active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon dry ginger
  • ¼ cup olive oil
  • 3-4 cups of flour
  • ¼ cup dried mango finely chopped (I use scissors)
  • ½ craisins
  • 2-3 tablespoons of oil (for rising the dough and oiling your loaf pan)
  • 2-3 tablespoons cornmeal (for the loaf pan)
  • 4 cups water (for steaming while cooking)

Here is what you do:

  1. In a large mixing bowl dissolve the sugar with the warm water and then add the yeast, give it a minute or two to make sure the yeast rises at this point, (if it doesn’t it won’t and you need new yeast).
  2. Once you’ve confirmed your yeast is good, add your salt, ginger, and olive oil and mix.
  3. Next add your flour about a ½ cup at a time and mix in, keep adding flour until it reaches a good dough consistency and no longer sticks to your hands.
  4. Removed from the bowl and kneed and then flatten like you are making pizza and add your fruits, roll the dough up and need the fruits in, folding and rolling.
  5. When your fruit is mixed in, cut your dough ball in half and roll each into a ball.
  6. Cover each ball with olive oil and roll it out into a football shape and place into a loaf pan that has been oiled and then sprinkled with cornmeal.
  7. Place a clean towel or cloth napkin over the pans and let sit in a warm place to rise for about 15 minutes.
  8. Boil water and pour into a shallow oven safe pan (a brownie pan or roasting pan will do) and place it on the bottom shelf of a cold oven.
  9. Place the loaf pans (without the towel/napkin) on the top shelf.
  10. Turn the oven on to 400 and let bake for about 40 minutes (the top should be golden brown).

This bread is delicious warm, and even more delicious toasted with a little orange marmalade!

GingerPop, a Recipe by quornflour

#foodporn #foodie #snack #eattherainbow #paleo GingerPop Ok try this: In a 5qt Dutch oven (or stovetop crank popper), melt 2-3 tablespoons coconut oil (enough to cover the bottom) Add 1/2 teaspoon dried ginger and stir into the oil Pour popcorn kernels to cover the base of the Dutch oven and pop As soon as it is done drizzle 1 teaspoon of grade B maple syrup over popcorn and 1/4 teaspoon of salt and toss it Give it a minute or two and then enjoy.

My Favorite Gobhi Dish, a Recipe by quornflour
November 16, 2014, 7:36 PM
Filed under: Clever Chickadees

#foodporn #recipe #foodie #eattherainbow #vegan #paleo #indian #gobhi #spice #facebook

Recently someone on one of the food pages on Facebook that I belong to asked if anyone had a recipe for Indian Chickpeas, I do, but then when I went to make it, I realized that I had a head of cauliflower (gobhi) that needed to be used before it went bad, so I changed gears a little and made this instead.

It is a go to recipe for me, I’ve made it a few times recently because it has a heartiness that is nice for winter, but it is also pretty light, so while it fills you up, it doesn’t leave you feeling bogged down.

This recipe makes about 4 servings.

Here is what you are going to need:

  • 3 tablespoons olive (or mustard) oil
  • 4 chopped garlic cloves
  • Spices:
    • 1 small chopped onion
    • 1 tablespoon cumin seeds
    • 1 table spoon garam masala
    • 2 teaspoons turmeric powder
    • ½ teaspoon ginger powder
    • ¼ teaspoon cinnamon powder
    • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ cup of water
  • 1 cauliflower head chopped into bite size bits, (I use the leaves and stalks too)
  • 1 can fire roasted (diced or crushed) tomatoes
  • Cilantro for garnish

You are going need a large frying pan (I prefer cast iron), heat it up and add olive oil and get it hot.

Add your garlic get it frying up a little and then add the onion.

Push the onions and garlic to the side and in some oil add your spices, let them get to temp and mix them into the garlic and onions and then add your salt.

Add your cauliflower and mixed it into the mix, get all the pieces as coated as possible and cook a bit, add the water and cover for a few minutes. When the cauliflower is about half cooked, add your tomatoes.

Cook it until all the cauliflower is a bit translucent, stirring occasionally.

Garnish with cilantro and serve over rice.


Be careful with this tho, you may find yourself hooked!

Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.

Black Chocolate Ginger Cookies, a Recipe by quornflour

#recipe #nomnom #food #cookie #backing #quornflour

I am sure I have mentioned it before, I am a big fan of ginger and chocolate. Especially since I discovered that Hershey’s chocolate baking powder also comes in “Special Dark”. It’s almost black, it is amazing.

I figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger cookies.

I also happened to have my kitchenaid mixer out after having made Strawberry Rhubarb sorbet, so I swapped out the bowl and the mixer thing and went to work.

Heat your over to 375◦.

Toss these into the mixer in the order below, give the mixer time to mix thoroughly before adding the next.

  • 1 ¼ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ginger powder
  • ¾ cup hershey’s special dark baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 cups dark chocolate chips
  • 1 cup chopped candied ginger (chop it into pieces about the size of chocolate chips)

Place ping pong ball size balls of dough on parchment paper covered cookie sheet about 2 inches apart.

Bake for 8 minutes and let cool on a rack.


Carrot, coconut flower, raisin muffins. Yah. by texaskillet
June 28, 2014, 10:52 PM
Filed under: Clever Chickadees


In my quest for less sugar and less processed snacks for my kidlet and well everyone in the house frankly. I came across a recipe for coconut flour carrot muffins. It had a little too much ick and not enough yum so I busted it up a little and in my opinion made it more kid palatable. Did any of you ever read that cookbook …ohh what was it called.. Deceptively Delicious? Anyway it was full of ways to trick your kids into eating things that were made with low fat products and included like a half a cup or so of vegetable puree or purees. I recycled it. Sorry. I think my kid needs good wholesome fats from good sources and I also think that a 1/2 cup of puree is not worth the effort. Trust me.. two cups of spinach, an orange and some blueberries and you are doing your kid a big favor. Plus it tastes like a Creamsicle for some reason. 🙂 Go figure. So, try the below in your kitchen, bust it up if you want, make it your own. Let me know how it goes! You might have ideas. My S.O. said “way good” but my son said “it’s like 65% good”. I told him he would love them when we had retrained his taste buds. That’s true right?




* 1 cup coconut flour
* 1 cup shredded carrots

* 1/2 cup ground flaxseed meal
* 1/4 cup agave or sweetener sub of your choice
* 1 tsp cinnamon
* 2 tsp vanilla extract
* 2 tsp baking powder
* 4 eggs (thank you Colonel Mustard, Diablo and Roho)
* 6 Tbs Coconut Oil – melted but not hot
* 1/2 cup whole milk
* 1/2 cup raisins

* enough chocolate chips to trick your kids, just



* Preheat oven to 350*F
* Throw all ingredients in a large mixing bowl, mix with vigor
* Line muffin tin with muffin cup paper thingies
* Pour batter into cups and bake for 20 minutes
* Allow to cool before enjoying, possibly with a nice pat of butter


Hit the trail, power on the go by texaskillet
June 23, 2014, 11:07 PM
Filed under: Clever Chickadees

Well it’s been about a dogs age since I last posted anything here. I doubt anyone noticed, but suddenly I got a burr in my sock. I guess I should say that this started with 3 things.

1) A very expensive diet where the people are not in possession of any magic, but did take my money happily.

2) Listening to someone’s Blog turned Book which is called something like”A Year With No Sugar”.

3) The listening of that book led to the watching of Dr. Lustig’s UCLA talk about the woes of sugar and how addicted we are.

A little reflection time helped me put some things in order and decide that my son needs better snacks. He deserves that. He deserves my time. Heck, I deserve it too. Where to start though, it’s always that. The starting. I decided to find something without sugar in the recipe which would be tasty to him and also provide a power up for me during endurance type exercises. Seems like a win win.

After some browsing on the internet and perusing the ingredients cupboard here’s what we get for our first power snack and I don’t have to feel bad about my kid eating it. Added bonus, I don’t have to fear having it pass my lips. Yay!

Someone posted a recipe for something called a Cocoa-Nut buddy. Great, a starting place for this hopefully delicious beginner snack.

I made only a few adjustments due to what was available and my sons issues with texture. 🙂 Certain textures.

Here’s what you’ll need:

-1.5 cups of unsalted almonds (I used raw and then gave them a quick sit in a hot dry skillet)

-3/4 cup of Central Market’s Organic Date and Coconut treats

-3 tbsp. (or more) unsweetened cocoa powder

-3 tsp. vanilla extract

-1/4 tsp. of sea salt

-1/4 cup of water, more on the side if needed


Okay, heat up a skillet, keep it dry. Add the raw almonds if that’s what you have and give them a light toasting.

Be careful not to get past that really delicate line of roasted and charred.


Put the almonds in a food processor (next time I will use my Vitamix), pulse or do your thing until the almonds are a nut butter or near to.

Put the almonds paste/meal into a food processor if it isn’t already in there and then add the rest of the ingredients.


When the “dough” starts to form a large ball then you can be done. This is like pulsing for about 2 minutes or just setting to high for a minute. You’ll know it when you see it. 🙂


Set out some wax paper and roll the “dough” into one inch balls. Let them air out for a bit, drying up ever so slightly. Store in an airtight container for up to a week in the refrigerator. Optional: dust lightly with more unsweetened cocoa powder or sinfully if you are so inclined you can dust with powdered sugar, but I swear they don’t need it.


I hope you make these.. they are super easy. If you can’t find Coconut Date Treats, just get some pitted dates (about 3/4 cup full) and some unsweetened shredded coconut (you can also leave out the coconut entirely).

If you do make these, or if you improve upon them, please write back here. As much as I love these for on the go snacks, I also love them to curb a sweet tooth. 🙂 Very pleasing!

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