spiced parsnip and apricot loaf

To make flax eggs for baking blend 5 tablespoons of ground flax seeds with 8 ml water until thick and foamy like a smoothy.  3 tablespoons of this mix = 1 egg.  This keeps for up to 1 week in the fridge.

This recipe is Veganised from Sainsbury’s magazine Nov 2010.  It calls for spelt flour but you can replace this with more plain flour if you wish.

150g plain flour

50g spelt flour

1  teaspoon  baking powder

1 tablespoon cinnamon

1 slightly rounded teaspoon ground cloves

1 teaspoon ground ginger

10 cardamom pods seeds removed and crushed

4 flax eggs see below for instructions

225g caster sugar

225ml rapeseed oil

2 medium parsnips peeled and grated (200g)

100g ecan halves

100g ready to eat apricots chopped

Preheat oven to gas mark 4. sift the flours into a bowl including any sieved bran.  Add the spices, flax eggs, sugar and oil and beat.  Fold in the pecan parsnips and apricots.

Spoon into a  greased loaf tin and bake for 1 hour 30 mins until golden and risen.  This loaf can be frosted with a vegan cream cheese frosting but personally I would eat as is. (or maybe serve with some scheese smoked cheese flavour fake cheese.)


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