This recipe was kindly provided by The Organized Pantry blog. This date, parsnip and banana loaf cake is a great start to the day. It's full of good things like almonds, bananas, coconut oil, and a sprinkling of pecans so it is sure to give you an energy boost. It is sweetened only with dates, so there is no refined sugar. It is also grain-free and dairy-free. A delicious and nutritious breakfast option!
One large loaf
2/3 cup cooked, drained & mashed parsnip (approximately 1 large parsnip)
15 dates, pits removed (or 1/2 cup date syrup)
1/2 cup mashed very-ripe banana
1 tbsp coconut oil
2 cups almond meal
1/4 cup ground pecans
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
Preheat oven to 350 F. Grease a standard loaf pan (8 1/2" by 4 1/2") with coconut oil. If you haven't already done so, cook your parsnip by dicing it and cooking it in a small saucepan with just enough water to cover it. Bring to boil and simmer until soft. Mash and set aside. Place dates in a small saucepan with just enough water to cover them. Gently heat and stir until the dates have dissolved into a smooth paste, adding water as needed. This takes approximately 45 minutes.