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.
Servings: 6 Servings
Calories: 279kcal
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
Calories: 279kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 184mg | Potassium: 440mg | Fiber: 6g | Sugar: 16g | Vitamin A: 75IU | Vitamin C: 21.6mg | Calcium: 131mg | Iron: 1.6mg