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Parsnip and apple loaf

Parsnip and apple loaf

4
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
12
Difficulty
Easy

Ingredients

Parsnip

400 g, chopped

Wholemeal self-raising flour

¾ cup(s), (105g)

White self-raising flour

½ cup(s), (75g)

Sweetener, xylitol

½ cup(s), (110g)

Egg(s)

2 medium, lightly beaten

Olive oil

¼ cup(s), extra-light (60ml)

Skim milk

⅓ cup(s), (80ml)

Green apple, unpeeled

1 large, grated

Ground cinnamon

½ tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
  2. Boil, steam or microwave parsnip until tender. Drain. Mash until smooth. Cool.
  3. Combine flours and sweetener in a large bowl. Whisk eggs, oil and milk in a jug until combined. Fold egg mixture into flour mixture until just combined.
  4. Fold mashed parsnip, apple and cinnamon into cake mixture until just combined. Spread mixture into prepared tin. Bake for 45–50 minutes or until a skewer inserted in the centre comes out clean. Set loaf aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or cold.

Notes

Store in an airtight container for up to 3 days or freeze in individually wrapped portions for up to 2 months. Reheat in microwave or toast in a toaster.

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