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parsnip cake with rosemary and olive oil

Parsnip Cake with Rosemary and Olive Oil

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Description

This cake is sugar-free, lectin-free, gluten-free, and dairy-free. It’s a treat that is not overly sweet, a beautiful and flavorful cross between savory and sweet, and so grounding during the colder and shorter days. 

Ingredients

  • 2/3 cup ground hazelnuts or pecans
  • 2 cups riced parsnip
  • 2 pasture-raised eggs
  • 2/3 cup extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 70 grams chopped dates (about four small dates)
  • 2 tablespoons psyllium husk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Warming spices: 1 teaspoon cinnamon + 1/2 teaspoon allspice + 1 teaspoon vanilla extract (or check post for alternatives)
  • 2 teaspoon baking powder
  • 1 tablespoon lemon juice
  • zest of one organic lemon
  • 1/3 cup shredded coconut
  • 1/2 cup cassava flour
  • 1 small organic apple (for baking), cut into small cubes

Instructions

  1. Preheat the oven to 325F.
  2. Coarsely grind the hazelnuts or pecans in a food processor. You want a little texture, so don’t process them all the way to becoming flour. Take the hazelnuts out and measure 2/3 cup. Don’t clean the food processor, you will use it again. 
  3. Add the chopped parsnip to the food processor and process until resembling the texture of rice. Take it out and measure two cups. 
  4. Add the eggs, chopped dates, olive oil, rosemary, spices, salt and pepper, baking powder, lemon juice, lemon zest, and psyllium husk to the food processor and process until creamy. 
  5. If your food processor is big enough, add the parsnip and the coconut to the wet ingredients and pulse a few times to combine. If not, just mix them in a bowl. 
  6. Transfer the parsnip, coconut, and wet mix to a big mixing bowl, and add the cassava flour, bit by bit, and combine. Stop adding flour if the mixture is getting too dry or thick.
  7. Add the ground nuts and apples, and gently combine them into the batter. The final batter is pretty thick, not one that you can pour. 
  8. Transfer the batter to a lined loaf pan, level and make sure there are no air pockets left, and bake for about 55 minutes. 
  9. Take it out on a cooling rack and let it rest for about 30 minutes before slicing. 
  10. Store in a glass container in the refrigerator, or slice and freeze. 

Find it online: https://creativeinmykitchen.com/parsnip-apple-cake-with-rosemary-and-olive-oil/