Gluten Free Parsnip Mini Loaves Recipe

Every mother has said at some point, “No dessert until you finish your vegetables!” It can be tricky to get kids (or picky adults) to eat enough veggies, and desperate parents (or spouses) are often willing to try just about anything.

But what if your dessert actually contained those veggies and no one knew? Yes, it’s possible! Here is a sweet treat, gluten free parsnip mini loaves recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

We may very well need to change that common saying to, “Finish your dessert – and eat your veggies!”

5 from 1 vote

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Gluten Free Parsnip Mini Loaves Recipe

Here is a sweet treat for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Servings: 6 Servings

Calories: 279kcal

Author: Ricki Heller

Ingredients

• ▢ Finely grated zest of 1 large orange
• ▢ ¾ cup fresh orange juice
• ▢ ½ cup coconut sugar or xylitol
• ▢ 1 medium very ripe banana mashed or puréed
• ▢ 1 large parsnip about 9 ounces, grated
• ▢ 1 tablespoon ground flaxseed
• ▢ 2 teaspoons ground chia seeds
• ▢ ¼ cup sunflower or olive oil
• ▢ 1 cup gluten-free all-purpose flour
• ▢ ¼ cup coconut flour
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher or fine sea salt
• ▢ 2 teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ½ teaspoon ground ginger

Instructions

• ▢
  Preheat the oven to 350°F. Line 6 mini loaf pans with paper liners or spray with gluten-free nonstick cooking spray.
• ▢
  In a medium bowl, place the orange zest, orange juice, coconut sugar, banana, parsnip, flaxseed, chia seed, and oil. Mix well, ensuring the chia is well distributed and doesn’t clump. Set aside to allow the coconut sugar to begin to dissolve.
• ▢
  In a large bowl, sift together the remaining ingredients. Add the wet ingredients to the dry and stir just to blend (do not overmix).
• ▢
  Spoon the batter into the pans (they will be quite full). Bake for 30-35 minutes, until a tester inserted in the center loaf comes out clean. Cool for 5 minutes before turning onto a rack to cool completely. Can be frozen.

Nutrition

Nutrition Facts

Gluten Free Parsnip Mini Loaves Recipe

Amount Per Serving

Calories 279 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g10%

Sodium 184mg8%

Potassium 440mg13%

Carbohydrates 43g14%

Fiber 6g24%

Sugar 16g18%

Protein 3g6%

Vitamin A 75IU2%

Vitamin C 21.6mg26%

Calcium 131mg13%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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