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https://www.lifestylefood.com.au/recipes/26114/paleo-carrot-and-parsnip-cake

LifestyleFOOD.com.au

This delicious paleo recipe is full of antioxidents and nutritional gems, and your hair, skin and nails will love the olive oil in it. The recipe is dairy-free, gluten-free and grain-free!

Ingredients

  • 3 cups almond meal

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • pinch of salt fl akes

  • ½ teaspoon bicarbonate of soda

  • 5 large eggs

  • ½ cup maple syrup (or honey or coconut nectar)

  • 3 tablespoons buttery olive oil

  • 2 cups grated carrot

  • 1 cup grated parsnip

  • ½ cup sultanas

  • ½ cup raisins

  • ½ cup roughly chopped macadamia nuts, activated if possible, plus extra to serve

  • ½ cup roughly chopped walnuts, activated if possible

  • macadamia nut butter, to serve

  • coconut yoghurt, to serve

Method

  • 1.

    Preheat the oven to 180°C. Lightly grease a 20 cm round cake tin with a little coconut oil and line the base with baking paper.

  • 2.

    Combine all the dry ingredients in a large bowl. Make a little well in the centre and crack in the eggs, then add the maple syrup and olive oil and mix together really well to get rid of any lumps. Stir through the carrot, parsnip, sultanas, raisins, macas and walnuts.

  • 3.

    Spoon the batter into the prepared tin and smooth the surface, then bake for 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean.

  • 4.

    Remove from the oven and allow to cool before slicing. Enjoy spread with maca nut butter, dollops of coconut yoghurt and an extra sprinkle of chopped macadamia nuts.

Notes

This recipe is featured in 'Food to Make You Glow' by Lola Berry, published by Plum, RRP $39.99.

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