Recipes

Ingredients

• 100 g buckwheat flour
• 100 g oat flour
• 2 tbsp speculaaskruiden
• 1 tbsp baking powder
• 1 pinch salt
• 500 g parsnips
• zest of 1/2 orange
• 2 large bananas
• 4 eggs

Topping

• 200 g coconut yoghurt
• 20 walnuts
• Shredded coconut
• zest of 1/2 orange

Preparation

1. Combine the flour, pinch of salt, baking powder and spices in a bowl.
2. Peel and grate the parsnips (you can keep the peel on if you use organic) and zest the orange.
3. Preheat the oven to 180°C. 
4. Blend the eggs with the bananas until frothy. 
5. Stir in the parsnip and orange zest and then combine with the flour. 
6. Pour the mixture into a 27 cm silicone form or springform lined with parchment paper. 
7. Bake on the middle of the oven for about 45 minutes. 
8. Leave to cool before removing it from the springform.
9. Make the topping by spreading the coconut cream on top. Spread over the cake when it has cooled completely. 
10. Garnish with walnuts and shredded coconut.

If you are making the cake ahead; store it in the fridge and add topping just before serving.

This recipe is based on the Parsnip cake from Green Kitchen Stories, but less complicated and with less sugar!

Snack