Parsnips lend themselves very well to this delicious grain-free parsnip and rosemary loaf, as they add the perfect amount of sweetness, not to mention the myriad of health benefits they bring to the table too!
Parsnip and Rosemary Loaf
By Angela Warren (www.imperfectly-paleo.blogspot.co.uk)
Serves 6-8 | Prep 20 mins | Cook 45 mins | Calories 186 (per serving)
GF SF DF MF
Ingredients
- 1 large parsnip, peeled, grated
- 1 tbsp fresh rosemary
- Leaves, chopped
- 75g (2¾oz) coconut flour, sifted
- 40g (1½oz) unsweetened desiccated coconut
- 100g (3½oz) nutritional yeast
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 1 tbsp lemon juice
- 4 free-range eggs
- 60ml (2fl oz) almond milk (or coconut milk for nut-free)
- 1-2 tbsp mixed seeds for scattering (optional)
Method
- Preheat the oven to 180℃/Gas Mark 4. Line a loaf tin with baking parchment.
- Combine the coconut flour, desiccated coconut, nutritional yeast and rosemary in a bowl. Add the eggs, milk and lemon juice and combine.
- Add the parsnip, salt and bicarbonate of soda and ensure everything is well combined.
- Transfer the mixture to the loaf tin. Gently press the mixture down and smooth the surface evenly.
- If using, sprinkle seeds across the surface of the loaf and gently press them down so they stick to the bread.
- Bake in the oven for 35 minutes. Cover with foil if the bread is looking too brown, then continue to cook for another 10 minutes, or until a skewer inserted in the centre comes out clean.
- Cool in tin for 5 minutes, before transferring to a cooling rack to cool completely.
About the author: Angela Warren is passionate about real food, health and fitness. She loves to cook, eat, share and laugh and shares her recipes on her blog, Imperfectly Paleo.
You can find the original recipe here.