- 500g organic parsnips - washed
- 1 tbs olive oil
- 1/4 cup + 1 tbs maple syrup
- 8 medjool dates - pitted
- 2 inches of fresh ginger - peeled
- 1/2 cup coconut oil - melted
- 2 eggs - beaten
- 1/2 cup oat milk
- 1 cup wholemeal spelt flour
- 1/4 cup milled flaxseed
- 1/2 tsp baking powder
- 1 tsp vanilla powder
- 1/2 tsp cinnamon powder
- 1/4 tsp Himalayan salt
Chop the parsnips and arrange in a baking dish coat in 1 tbs of olive oil, 1 tbs of maple syrup and a pinch of salt and roast for about 40 minutes until tender. Leave to cool.
In your food processor add the cooked parsnips, dates, ginger, coconut oil, maple syrup, oat milk and blend on high speed until the dates have broken down.
Add the eggs and blend again.
Add the flaxseed, spelt flour, baking powder, vanilla, salt and cinnamon and blend until all the dry ingredients have completely combined with the wet mixture and a dough forms.
Pour into the bread mould and bake for 35-40 minutes until golden and cooked throughout.
Leave to cool for 30 minutes before removing from the mould
Naomi's TIP: You can test the cake is cooked by putting a knife through the centre, if it comes out clean then it is cooked! You can replace the fresh ginger with 2 tsp powdered ginger.