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.