12 slices
Ingredients: 3 tbsp broken linseed + 9 tbsp lukewarm water (soak for about 20 minutes until a jelly-like substance), 125 ml water (or plant-based milk), 60 grams almond flour, 80 grams chickpea flour (other types of flour are also possible), 2 tablespoon chia seeds, 3 teaspoon tartar baking powder, 40 grams psyllium fibers, pinch of salt, 2 teaspoon cinnamon, 2 teaspoon vanilla and 150 grams parsnips (grated).
Step 1
Preheat the oven to 180 degrees and line a cake tin with baking paper.
Step 2
Mix all dry ingredients in a bowl.
Step 3
Add the wet ingredients to the flour and mix well.
Step 4
Spoon the batter into your cake tin and press firmly with the rounded side of the spoon.
Step 5
Place your parsnip loaf in the oven for about 30-35 minutes.
Step 6
Let cool for 10 minutes and then remove the loaf from the tin.
Step 7
Store the loaf in the refrigerator for at least 3 days. Of course you can also cut 12 slices and freeze them!
Step 8
Would you like to take 1 or 2 slices with you? Let the slices cool thoroughly before filling your boho tiffin.
Tip: delicious with homemade caramel syrup (made from dates), coconut cream or peanut butter! Mmmmmmm