parsnip, almond and date loaf
with vanilla date caramel
- 10 fresh dates (150g), pitted and chopped
- ½ cup (125ml) water
- 1½ teaspoons bicarbonate of (baking) soda
- 3 eggs
- ⅓ cup (60g) rapadura sugar or brown sugar
- 1 large parsnip (200g), peeled, plus 1 small parsnip, extra,
- thinly sliced lengthways
- 1 cup (120g) almond meal (ground almonds)
- ¾ cup (125g) buckwheat flour
- ⅓ cup (80ml) grapeseed oil
- 1 teaspoon maple syrup, plus extra to serve
vanilla date caramel
- 6 fresh dates (90g), pitted and chopped
- 2 teaspoons vanilla extract
- 1 tablespoon water
- Preheat oven to 160°C (325°F). Place the date and water in a small saucepan over high heat. Cook for 4 minutes or until the water comes to the boil. Remove from the heat, add the bicarbonate of soda and stir until smooth. Set aside to cool slightly.
- Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until light, fluffy and tripled in size.
- Grate the parsnip (you should have 2 cups). Place the parsnip, almond meal, flour, oil and date mixture in a large bowl and stir to combine. Gently fold in the egg mixture in 2 batches. Pour into a lightly greased 20cm x 10cm loaf tin lined with non-stick baking paper.
- Place the extra sliced parsnip and the maple syrup in a bowl and toss to coat. Place the parsnip on top of the loaf and cook for 1 hour or until cooked when tested with a skewer.
- To make the vanilla date caramel, place the date in a heatproof bowl. Cover with boiling water and set aside to soften for 10 minutes. Drain. Place the date, vanilla and water in a small food processor and process until smooth. Slice the loaf, spread with the caramel and drizzle with the extra maple syrup to serve. Serves 6–8.
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