So for our anniversary I promised Jason I would make him his favorite — carrot cake. Being in love with parsnips, and having baked with them before, I figured that making a parsnip spice cake would be perfect. THAT was my plan. Anyway, one thing led to another and I lost track of the day — these cakes are a lot of work! I ran out of time with everything else going on for Halloween and so at the last-minute I decided to ditch the cake and make some muffins instead.
They were much easier to make in that it wasn’t enough for a two layer cake — and I didn’t have to go through the extra trouble of making any frosting. Oddly enough, in my scramble they turned out very well!
I absolutely adore parsnips and what’s so great with them is that they work very well in savory dishes as well as sweet things. You can prepare them with spices like cumin, but at the same time they are excellent with just some butter and cinnamon. They can take place in any sort of carrot cake or pumpkin baked good recipe you have — they’re just a nice touch for something different. My first experiment with using parsnips in baked goods was during a “I need something sweet” spell in the midst of a particularly difficult 21 DSD. I was experiencing that nagging need for something sweet, at night-time after dinner of course, and I came up with these Cinnamon Parsnip Cookies with Coconut Butter Drizzle. They were amazing, and my love for the parsnip grew and grew.
Figured I would share the recipe with ya’ll today and you can add it to your list of Fall goodies to try soon.
- 1 lb. parsnips, peeled and grated
- 1/2 c. pure grade B maple syrup
- 1/2 c. coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. ground cloves
- 1/4 tsp. nutmeg
- 6 eggs
- 1/4 c. molasses
- 1 tsp. vanilla
- 1/2 c. coconut oil, melted
- 1/4 c. raisins, optional
- Combine grated parsnip along with maple syrup in a small bowl and set aside. Let this sit for around an hour.
- Meanwhile preheat your oven to 350 degrees.
- In a large mixing bowl combine flour, baking soda, and spices.
- In a smaller bowl whisk all wet ingredients – eggs, molasses, vanilla, and coconut oil.
- Pour wet into dry and using a hand mixer – combine until well blended.
- Use a slotted spoon to add your parsnips – leave the excess maple syrup behind.
- Fold in grated parsnips and raisins if you choose to use them.
- Fill muffin liners about 3/4 of the way up – you’ll get a dozen muffins out of this batch.
- Bake for 40 minutes.
- Let cool on a rack and enjoy!
I ate my first one all by itself, and then I had a second muffin — that one I topped with some melted coconut butter. Easy, but just as good as lots of time spent on a frosting.
I am all about getting nutrition from doing things very simply…and let me tell you, Ginger Parsnip Muffins are where it’s at! We don’t eat sweets very often, but they were a nice Fall treat for our anniversary.
**If you are looking for a recipe using parsnips that is more along the savory variety – hop on over to What I Gather’s Parsnip Piped Poblanos! I have not given them a shot yet, but I think they look amazing.