Vegan, Gluten Free
Mia’s spiced parsnip parkin
90 mins
20 Servings
We love a challenge, so when one of our subscribers, Mia Steele, asked us for a healthy dessert, we couldn’t resist and so Jason came up with this wonderful spiced parsnip parkin – a type of oat-based cake that originates right here in our home county of Yorkshire.
Brilliant Bases Used In This Recipe
About This Recipe
We love a challenge, so when one of our subscribers, Mia Steele, asked us for a healthy dessert, we couldn’t resist and so Jason came up with this wonderful spiced parsnip parkin – a type of oat-based cake that originates right here in our home county of Yorkshire.
We’ve deliberately cut back on the sugars, although some are always needed – it is a sweet after all – so we’ve stuck with raw muscovado sugar as the sweetener. It then contains flaxseed, chickpea (gram) flour and milled oats that all provide protein and fibre, plus a healthy dose of ginger for its anti-inflammatory properties.
We’ve loved making this and we hope you all enjoy it as much as we do. The recipe takes place in three simple stages, using the flaxseed as an ‘egg’ binder allowing this dish to be gluten-, dairy- and nut-free, as well as vegan.
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Ingredients
300g/11oz full fat soy milk (with no added sugar)
250g/9oz fine grated fresh parsnip with skins left on
200g/7oz oat flour or oats ground in a processor
200g/7oz dark muscovado sugar
200g/7oz fresh pineapple juice
100g/4oz milled golden flaxseed
100g/4oz coconut oil
75g/2.6oz gram flour
5tsp baking powder
5tsp ground ginger
5tsp fine grated root ginger
Nutrition Per Serving
Calories
261
Fats
8G
Carbs
26G
Protein
4G
Method
Pre-heat the oven to 160C/330F (fan) or 180C/370F (convection)
Add the finely grated parsnip, fresh ginger, ground ginger and pineapple juice to a bowl and bring together with a fork. Allow to stand 10-15 mins.
Blend down the oats into a fine-ish powder if not using oat flour. Add this to a second bowl alongside the milled flaxseeds and the soy milk. Again, mix and allow to gel and swell for around 10-15mins
In a mixing bowl from an electric mixer beat together the coconut oil and muscovado sugar until it forms a smooth uniform paste (use a fork and some hand power if you have no mixer). Then add the gram flour and baking powder and mix again until smooth and incorporated
Finally add the first two bowls of soaked ingredients to the mixing bowl and beat vigorously to ensure a smooth homogeneous batter
Line a 1.5kg loaf tin or large brownie tin and pour the batter into it
Cook in the centre of the oven for about an hour until golden on top and a toothpick comes out clean.
Leave it to cool (best for a day) before serving
