Parsnip Breakfast Bake

Morning!!

I know, I never post at this time right!? But I HAVE to tell you about my breakfast this morning becaaause:

a) I’m very proud of myself :p

and b) it’s probably the best thing I’ve ever created!

Reason enough for a purely-recipe post surely? So without further adieu…

Parsnip Breakfast Bake:

Inspired by Jess’s breakfast bake

• 50g flour and oats – I used just under 30g gram flour, 10g buckwheat/oat flour, and just over 10g oats. It’s important to have the oats!
• 1/2 c. liquid (water, milk – I used water)
• 3/4tsp + (depending on your sweet tooth) molasses
• approx. 1 tsp cinnamon
• 1/4tsp approx. nutmeg, and approx. 1/4tsp ginger
• 3/4 tsp baking powder
• a pinch of salt
• APPROX. 1 cup finely grated parsnip – for me, this was about 3/4 of a large parsnip, and I just chunked it and put it in the blender

1) Pre-heat the oven to 160 degrees fan / 180 degrees normal / 350F

2) Whisk together all the dry ingredients

3) Stir in the parsnip

4) Mix the molasses with the liquid and mix til well combined (I only do it this way cos my molasses are pretty stiff and need liquid so they’re stir-able)

5) Pour into a greased individual sized baking dish, smooth the top and sprinkle the top with a pinch of sugar

6) Bake for about 30mins – the top will be browned, but it won’t feel crazily firm – just softly firm.

7) Allow to cool for a few minutes so you don’t burn yourself, then flip it out onto a plate.

Eat!

Add-ins which would be AWESOME: walnuts, chopped dates, chopped apple maybe….

Now for the photos:

Pre-bake:

Out of the oven:

Then came the inverting…I thought I’d got it done perfectly:

But alas! Not so

Bah. I just cemented over the crack…

I served mine with a melted banana/peanut flour/cinnamon/molasses sauce, and a crack-cereal sprinkle:

Oh my days.

No words!

This was SO delicious. Gooey inside, crunchy outside.

Aaah

See originally this morning, I was going to do Jess’ breakfast bake, which uses carrots. But then I thought, who am I kidding? I’m actually not a big carrot fan. PARSNIPS on the other hand…! Well, y’all know how I feel about them; not a day goes by where they don’t feature in at least one meal Anyway – then I got a little bit creative, and the best thing ever was born I don’t care if Im tooting my own horn here – I so rarely make recipes to be PROUD of, so I’m gonna toot away!

I also have to go away – work calls

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