Parsnip Seed Cake- vegan, sugar free, soya free
|The ingredients may seem unusual but they work well together.|
2 tabs chia seeds
2 tabs anise seeds (I may try caraway next time)
150g grated fresh parsnip
the juice and zest of one lemon, plus 1 tsp natural lemon essence* (*optional)
150ml cold-pressed sunflower oil, coconut oil or rice bran oil
350ml almond milk
200ml agave nectar
- Mix the flour, baking powder and seeds together in a bowl.
- In another container, whisk the oil, almond milk, agave and lemon juice/ zest/ extract.
- Stir the grated parsnip into the flour and seed mixture, then beat in the liquid ingredients for a minute or so, ensuring they are thoroughly combined.
- Spoon the cake batter into a prepared tin or mould and bake in an oven preheated to 180C for about 25 minutes, or until a skewer inserted into the middle of the cake emerges clean.