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.