Parsnip Mini Loaves.jpg

Gluten Free Parsnip Mini Loaves Recipe

Every mother has said at some point, “No dessert until you finish your vegetables!” It can be tricky to get kids (or picky adults) to eat enough veggies, and desperate parents (or spouses) are often willing to try just about anything.

But what if your dessert actually contained those veggies and no one knew? Yes, it’s possible! Here is a sweet treat, gluten free parsnip mini loaves recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

We may very well need to change that common saying to, “Finish your dessert – and eat your veggies!”

5 from 1 vote
Parsnip Mini Loaves.jpg
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Gluten Free Parsnip Mini Loaves Recipe

Here is a sweet treat for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 6 Servings
Calories: 279kcal
Author: Ricki Heller

Ingredients

  • Finely grated zest of 1 large orange
  • ¾ cup fresh orange juice
  • ½ cup coconut sugar or xylitol
  • 1 medium very ripe banana mashed or puréed
  • 1 large parsnip about 9 ounces, grated
  • 1 tablespoon ground flaxseed
  • 2 teaspoons ground chia seeds
  • ¼ cup sunflower or olive oil
  • 1 cup gluten-free all-purpose flour
  • ¼ cup coconut flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher or fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Instructions

  • Preheat the oven to 350°F. Line 6 mini loaf pans with paper liners or spray with gluten-free nonstick cooking spray.
  • In a medium bowl, place the orange zest, orange juice, coconut sugar, banana, parsnip, flaxseed, chia seed, and oil. Mix well, ensuring the chia is well distributed and doesn’t clump. Set aside to allow the coconut sugar to begin to dissolve.
  • In a large bowl, sift together the remaining ingredients. Add the wet ingredients to the dry and stir just to blend (do not overmix).
  • Spoon the batter into the pans (they will be quite full). Bake for 30-35 minutes, until a tester inserted in the center loaf comes out clean. Cool for 5 minutes before turning onto a rack to cool completely. Can be frozen.

Nutrition

Nutrition Facts
Gluten Free Parsnip Mini Loaves Recipe
Amount Per Serving
Calories 279 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Sodium 184mg8%
Potassium 440mg13%
Carbohydrates 43g14%
Fiber 6g24%
Sugar 16g18%
Protein 3g6%
Vitamin A 75IU2%
Vitamin C 21.6mg26%
Calcium 131mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bread Dairy Free Gluten-Free Gluten-Free Recipes Healthy Kim Maes Magazine Optionally Refined Sugar Free Parsnips Vegetables
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