November 10, 2011

Sugar-free, grain-free sweet parsnip bread

Hello all!

It's my sixth week of the sugar-free challenge and I am quite excited to share another recipe with you.
For this recipe, I was thinking of all the vegetables one could use to make sweet cakes and desserts. There are the usual suspects - carrot, sweet potato, zucchini and beetroot, of course. But parsnips have been a favourite of mine for as long as I can remember, and I've been meaning to use them in a cake for a while. You could easily make a carrot version of this sweet bread, but if you are keen to try something different, I urge you to give a go at parsnips. This is a sweet bread, but perfect served at breakfast or morning/afternoon tea with a big dollop of cinnamon yoghurt or organic butter, if you prefer. I love to toast a couple of thick slices and savour them with a big cup of spicy herbal tea.

On the note of the sugar-free challenge, I was so happy to be featured in Sarah's inspirational blog earlier this week. Sarah's e-book 'I Quit Sugar' was the driving force for this challenge, and I am ever so grateful to her. Thank you Sarah!

Sweet Parsnip Bread
(adapted from Elana's recipe)

300g almond meal
pinch of sea salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
5 eggs (free-range, organic)
60ml extra-virgin olive oil or melted organic butter
2 tablespoons brown rice syrup*
300g grated parsnips
150g chopped walnuts

* brown rice syrup is available at health food stores. Rice syrup is a low glucose alternative to other sweeteners, like raw honey. You can leave this out altogether, if you prefer.

1. Preheat the oven to 180C and grease a medium sized loaf tin or a 12-cup muffin tin. 

2. Mix together the almond meal, salt, cinnamon and baking soda. 

3. In a separate bowl, whisk together the eggs, olive oil and brown rice syrup. Stir in the grated parsnips and chopped walnuts.

4. Mix in the dry ingredients. 

5. Scoop the batter into the prepared tin and bake for 45-60 minutes or until firm to touch. Leave to cool on a wire rack before serving. The bread should be moist, not crumbly, so be careful with the baking time and make sure to check during baking as every oven is different.