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