Grain Free Date, Parsnip and Banana Loaf Cake

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

2 eggs

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.


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