Using parsnips from the local farmer’s market was a great way to integrate seasonal produce. Not to mention the wiley shapes and sizes I could pick out – there’s something so lovely about a unique root vegetable silhouette. Paired with toasted, local hazelnuts from Oregon growers, bulk bin sourced dates, and good quality olive oil, the texture of this cake is perfectly moist. This is a great loaf to make out of simple bulk ingredients!
Absolutely no plastic packaging was involved in this recipe, totally zero-waste. I had the vanilla on hand (in a glass bottle) but eventually I will make my own! It’s a great feeling making a beautiful loaf to share (or not) without any disposal products. You can even double up oven space and make this Bulk Bin Granola at the same time. Two for one on breakfast! Both would be great with a glass of homemade almond milk!
Can’t wait for you to try out my new favorite breakfast bread. Enjoy!
Let us know if you gave this a try! #closedloopcooking
Closed Loop Cooking