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.
Add the chopped parsnip to the food processor and process until resembling the texture of rice. Take it out and measure two cups.
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.
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.
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.
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.
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.