Name: Parsnip pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 10 g Walnuts; 1 piece Egg; 10 g Coconut oil (melted); 40 g Almond flour; 35 g Parsnip; 1⁄4 tsp Bakin Soda; 2 1⁄2 tsp Maple syrup; 1⁄4 tsp Mixed spice; 20 g Dried apricot

Nuts

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Chicken egg

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Snack

Paleo

Vegetarian

Sirtfood

Parsnip pie

Preheat the oven to 340°F and grease 2 equal springform tins with some coconut oil.

Grate the parsnip, finely chop the apricot and roughly chop the walnuts.

Mix almond flour, baking soda and mixed spices in a mixing bowl and then add the eggs, maple syrup and coconut oil.

Fold the parsnip, apricots and walnuts into the batter.

Divide the batter between the springform tins and bake the cakes in about 25-30 minutes until golden brown and done. Allow to cool completely.

Cover one of the cakes with a generous layer of apricot jam and place the other cake on top.

Then cover the cake with a thick layer of coconut cream.

Keep the cake in the refrigerator until serving.

Parsnip pie

Parsnip pie

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