Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

PARSNIP TEFF AND ORANGE LOAF

GF: DF: V

Makes one small loaf

 

1/3 cup coconut oil, melted

1/2 cup coconut sugar

2 teaspoons vanilla extract

2 eggs, lightly beaten

3/4 cup ivory teff flour

1/4 cup shredded coconut

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon orange zest

200g parsnip (2 small), peeled and grated

1/4 cup apricots, roughly chopped

1/4 cup walnuts, roughly chopped

 

Preheat oven to 180 degrees and grease a 16cm by 7cm tin.

In a large mixing bowl whisk together the coconut oil, coconut sugar, vanilla and eggs.

Stir in the ivory teff, shredded coconut, baking powder, cinnamon and orange zest and mix well to combine. Gently fold in the parsnip, apricots and walnuts.

Pour batter into baking tin and bake in the oven for 40 minutes or until cooked through.

Allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.

Category

Snacks, Sweet Treats

Tags
baking, entertaining, glutenfree, healthyfamily, howtocookwithteff, howtomakeparsnipcake, lunchrecipes, nutrition, orange, parsnip, parsnipteffandorangecake, recipes, seasonal, teffflour, wholefoods
No Comments

Post a Comment

  • Inspired by a recent dinner from australianbeef  I madehellip
  • Honoured to speak alongside drjoannamcmillan at a recent event withhellip
  • Citrus Quinoa and Asparagus Salad a delicious welcome to Spring!hellip
  • Monday off to a mighty fine start! What great thingshellip
  • Quietly taking good care of my love affair with sweethellip
  • Made these little mango gummy bears this week for Jethellip