1
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 nuts out and measure 2/3 cup. Don’t clean the food processor, you will use it again.
2
Add the chopped parsnip to the food processor and process until resembling the texture of rice. Take it out and measure two cups.
3
Add the eggs, chopped dates, olive oil, rosemary, spices, salt and pepper, baking soda, lemon juice, lemon zest, and psyllium husk to the food processor and process until creamy.
4
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.
5
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.
6
Preheat the oven to 325F. Transfer the batter to a lined loaf pan, level and make sure there are no air pockets left, and bake for about 55 minutes.
7
Take it out on a cooling rack and let it rest for about 30 minutes before slicing. Store in a glass container in the refrigerator, or slice and freeze.