Say hello to the best root vegetable bread you’ve had this year. It’s going to change the way you think about winter produce and I’m so happy I get to introduce it to you. This loaf cake is subtly sweet and contrasted with rich, earthy notes. It’s just lovely. I adapted this recipe from Joshua McFadden’s Parsnip, Date, and Hazelnut Loaf Cake out of the incredible Six Seasons cookbook. Highly recommend. This version is completely vegan and uses half the sugar, and can absolutely be eaten as a “breakfast bread.” (Y’all know you can eat this any time of day though, really.) I highlighted the acidity of locally sourced meyer lemons for one of my favorite, unexpected flavors. Let’s get into this Parsnip and Meyer Lemon Loaf Cake (with Toasted Hazelnuts + Dates!) All the mouth feel.
Using parsnips from the local farmer’s market was a great way to integrate seasonal produce. Not to mention the willy 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!
A lovely breakfast loaf cake featuring Oregon fresh earthy parsnips, bright meyer lemons, toasted hazelnuts, and bulk sourced dates. A zero-waste recipe you might not be able to share!
- Olive oil, for the pan
- 2 flax eggs (2 tbsp flaxseed meal with 5 tbsp water)
- 1 ¼ cup all purpose flour (bulk sourced)
- 1 tsp baking soda (out of a cardboard box)
- 1 tsp kosher salt (out of a cardboard box)
- 1/2 cup chopped dates (bulk sourced)
- 1/2 pound chopped parsnips, approx 1 ½ c grated (farmer's market sourced + you can save the tops for stock!)
- 1/2 cup unrefined granulated sugar (bulk sourced)
- Juice from ½ meyer lemon (farmer's market sourced)
- 2 meyer lemon zest
- 1 tsp vanilla
- 2/3 cup extra-virgin olive oil (bulk sourced)
- 3/4 cup hazelnuts, toasted (bulk sourced)
Take an 8 x 5 inch loaf pan (or comparable size) and drizzle in olive oil. Move pan around until all sides and corners are evenly coated. Set aside.
Preheat oven to 325°.
In a small bowl make 2 flax eggs (add water to flaxseed meal and let sit 5 minutes.) Pour off any excess water after 5 minutes.
Sift flour, soda, and salt into large mixing bowl and whisk together. Add in chopped dates and mix until dates are thoroughly coated.
In food processor pulse parsnips into fine pieces (small grain size.)
To food processor add flax eggs, sugar, lemon juice, lemon zest, and vanilla until well blended. Add olive oil and pulse until a creamy consistency forms.
Add wet mixture to dry ingredients and fold in well. Add hazelnuts and fold until all flour disappears.
Pour batter into pre-prepared pan. Bake for 35 - 45 minutes or until golden brown on top. I did the full 45 minutes and checked with a fork at 35 minutes. Your fork should come out clean when the loaf is finished. Let cool in pan for 10 - 15 minutes. Run a knife along the edges to release loaf and flip upside down to remove from pan.
Enjoy! This lasts about 1 - 2 weeks (if you can put it down!) I covered with a clean cloth and left on the counter, the olive oil helps keep the moisture in. And should freeze well about 1 - 2 months (but need to test freezing a bit more.)
Let us know if you gave this a try! #closedloopcooking