A few weeks ago I was in the Lakeland Windermere Cafe. Nik had ordered banana loaf and I casually stole a cheeky forkful! It was so delicious I asked the chef for the recipe. Gluten and dairy free and with a genius layer of chocolate – what’s not to love?! But I’m not known for blithely following someone else’s recipe without giving it my own twist so here’s my version made with parsnip!
| 75ml coconut oil
200g pecan nuts, chopped 200g oats 4 medium-size parsnips, peeled & sliced 100g coconut sugar |
100ml Yacon or agave syrup
100ml coconut milk 2 tsps baking powder 80g dark chocolate 1 tsp. caraway seeds |
Preheat the oven to 160ºC. Place the pieces of parsnip on a greased baking tray and roast for around 15 minutes or until soft.
Grease a 900g silicon loaf tin with a little coconut oil. Place the pecans into the loaf tin and roast for a few minutes.
Blitz the oats in a high-speed blender or food processor until you have a flour; tip into a separate bowl and put to one side. Next add the parsnip, sugar, syrup, caraway seeds and milk to the blender bowl and blend thoroughly.
On a slower speed start adding in the oat flour and baking powder along with a pinch of salt. When all the flour is fold in add the pecan nuts – just allow the blender blades to turn for a few times so the nuts blend into the mixture without getting pulverised.
Tip half of the mixture into your loaf tin and then create a chocolate layer, spreading the chocolate pieces across the middle of the cake mix. Cover with the remaining mixture and then bake for around 60-70 minutes or until a skewer comes out clean.
Leave to cool in the tin and then turn out onto a wire rack.
