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Yield
1 loaf
Ingredients
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
1/2 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
directions
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
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
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