a dairy free cake loaf made from parsnips and peanut butter
Ingredients
100g self raising flour
100g crunchy peanut butter (I used crunchy for the texture)
100g roasted parsnips (in a maple syrup glaze)
75g caster sugar
2 tbsp maple syrup
2 eggs
Instructions
Roast the parsnips according to the instructions on the packet (you can use fresh parsnips and either roast them or just grate them raw into the batter)
Once cooked allow them to cool while you prep the other ingredients
Reduce the oven temp to 180oC / 160oC (fan)
Grease and line a 1 lb baking tray (remember use oil to ensure it is dairy free)
Place the peanut butter, sugar and maple syrup ina bowl and beat well to make a smooth paste
Add the eggs and beat again
Cut the parsnips up into small pieces - I like the fact that my loaf will have some texture. If you don't then you could blend the parsnips into a puree
Add the parsnips and beat again
Then fold in the flour until just combined being careful not to over beat
Pour the cake batter into the loaf tin
Place in the oven and cook for about 30 - 35 minutes, until cooked through
Allow to cool before removing fronm the tin
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/10/parsnip-peanut-butter-loaf-cake-dairy-free.html