Paleo Parsnip Rosemary Bread (Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free)

Parsnips are still plentiful at the moment here in the UK. We are eating them at least once a week simply roasted with thyme and olive oil as a quick and easy accompaniment to weeknight dinners. I used to pretend they were chips to dupe the children into eating them but nowadays they just yell, "Ooh, parsnip - yummm!"


Parsnip is a starchy root vegetable that looks like a bulky carrot bleached of its characteristic orange hue. They have a pleasantly sweet flavour and are high in fibre, antioxidants, vits C, K, E, minerals eg iron, zinc, calcium, potassium, B vits, including folic acid etc.

Anyhow, this week I seem to have amassed too many parsnips (there are only so many consecutive nights I can roll out roast parsnips regardless of how much they are loved). And so is born this nutritious and filling loaf which, if nothing else, makes the house smell divine while being baked!

Paleo Parsnip Rosemary Bread

Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free

Ingredients:
1 large parsnip, peeled and grated (approx 1 packed cup)
1 tbsp chopped fresh rosemary (leaves only)
1/2 cup coconut flour, sifted
1/2 cup unsweetened dessicated coconut
1/3 cup nutritional yeast
1 tsp bicarbonate of soda
1/4 tsp salt
1 tbsp lemon juice
4 eggs
1/4 cup almond milk (or coconut milk for nut-free)
Optional: 1-2 tbsp mixed seeds for scattering on the top

Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Line a loaf tin with baking parchment.
3. Combine coconut flour, dessicated coconut, nutritional yeast and rosemary in a bowl.
4. Add the eggs and milk. Combine.
5. Add the grated parsnip, salt and bicarbonate of soda and ensure everything is well combined.
6. Transfer mixture to prepared loaf tin. Gently press the mixture down and smooth the surface ensuring even distribution.
7. If using, sprinkle seeds across the surface of the loaf and gently press them down so they stick to the bread.
8. Bake in preheated oven for 35 minutes. Cover with foil if bread is looking too brown at this point and continue baking for another 10 minutes or until a skewer inserted in the middle comes out clean.
9. Cool in tin for 5 minutes before transferring to a cooling rack to cool completely before slicing (I was impatient to taste test and sliced it while warm so it crumbled!).