1 loaf

1/2 cup canola oil
1/2 cup honey
2 eggs, lightly beaten
2 tsp vanilla extract
1 1/2 cups grated parsnips
1 1/2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup walnuts, roughly chopped

1. Preheat oven to 350F. Grease a 9 inch loaf pan with oil and set aside.
2. Whisk together the oil, honey, eggs, and vanilla. Add the grated parsnips and set aside. 
3. In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices. Add the wet ingredients to the dry and stir until evenly mixed. Fold in the walnuts and pour into the prepared loaf pan. 
4. Bake in a preheated oven for 45-55 minutes, or until a toothpick comes out clean when inserted in the center. Let cool 15 minutes before slicing. 


Source: Dishing Up the Dirt, edited by GMFTS

12 muffins

1 cup whole wheat pastry flour
1/2 cup old-fashioned rolled oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp salt
2 large eggs
1 cup unsweetened applesauce
1/3 cup honey
2 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups shredded sweet potato
1/2 cup shredded unsweetened coconut
​1/2 cup raisins

1. Preheat oven to 350 degrees. Grease a standard size muffin tin with oil and set aside.
2. Whisk the flour, oats, baking powder, spices, and salt together in a medium bowl.
3. In a large bowl beat together the eggs, applesauce, honey, vanilla, and coconut oil. Gently stir in the flour mixture until evenly incorporated. Fold in the sweet potato, coconut, and raisins. 
4. Divide the batter between the prepared muffin cups and sprinkle with extra oats and coconut, if desired. Bake in the oven until a toothpick inserted in the middle of a muffin comes out clean (30-35 minutes).

​Source: Dishing Up the Dirt