Honey Holiday Parsnip Loaf ~*Recipe ReDux*~

22 Nov

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I made a Honey Holiday Parsnip Loaf for this month’s Recipe ReDux theme of Creative Quick Breads:

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

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This recipe uses a mix of oat, whole wheat and almond flours so we can all feel good about getting our whole grains and fiber. The loaf is sweetened with honey, moistened with a mix of olive and canola oils and spiked with orange zest. I used three medium parsnips, finely grated. I prefer to use the small holes of the box grater rather than the large. Grating with the large holes makes the vegetable pieces more stringy and less seamless when baked in the loaf.

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Serve this for breakfast or dessert at your holiday parties and gatherings for a unique treat.

Want more quick bread ideas? Check out a few of my go-to favorites:

Fresh Apple Coffee Cake

Blood Orange Olive Oil Cake

Healthy Carrot Breakfast Bread

Peanut Butter Banana Bread

Vegan Chocolate Loaf

Honey Holiday Parsnip Loaf

adapted from Green Kitchen Stories

Ingredients:

1 cup oat flour

1/2 cup whole wheat flour

1/4 cup almond flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 pinch ground cloves

1 pinch salt

4 large eggs

1/2 teaspoon vanilla extract

3/4 cup olive or canola oil, or a mix of the two

3/4 cup honey

zest of 1 orange

3 medium parsnips (225 grams or 1/2 lb.), grated on small holes of box grater

Directions:

Preheat the oven to 350 degrees F. Grease and lightly flour a standard loaf pan.

Whisk together the oat flour, whole wheat flour, almond flour, baking powder, spices and salt.

In a separate bowl, beat the eggs. Add in the vanilla, oil, honey and orange zest and whisk together. Pour the wet mixture into the dry. Stir in the grated parsnips.

Bake in the oven for 50 minutes to 1 hour. Let cool for at least 1 hour. Slice and serve.

 

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4 Responses to “Honey Holiday Parsnip Loaf ~*Recipe ReDux*~”

  1. Sarah Reid, CNP (@jo_jo_ba) November 29, 2015 at 8:49 pm #

    Great idea! I use beets, carrots and parsnips when I do carrot cake 🙂

    • figsinmybelly November 30, 2015 at 12:01 am #

      Wow beets sound like a great idea! I will have to try that.

  2. Deanna Segrave-Daly (@tspbasil) December 8, 2015 at 2:05 pm #

    I’m totally intrigued by using parsnips in quick bread (but I guess we use zucchini, pumpkin, squash, carrots so why not??) Pinning to try the next time I buy parsnips.

    • figsinmybelly December 9, 2015 at 3:15 am #

      Woohoo! Exactly, parnsips are a natural fit for quick bread 🙂

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