Sugar-Free Cardamom, Pecan and Parsnip Loaf

Name: Sugar-Free Cardamom, Pecan and Parsnip Loaf
Yield: Serves 8-10
Ingredients: a pinch of salt; 100 g pecan halves; 150 ml coconut oil; 3 medium eggs; 170 g wholemeal flour; zest and juice of 1 small lemon; 2 tsp baking powder; 1 tbsp honey, plus extra to drizzle (optional); 1 tsp green cardamom pods, seeds removed and crushed in pestle and mortar; 180 g soft cheese; 200 g parsnip, grated; 150 g dried pitted dates, chopped; ½ tsp allspice; ½ tsp salt

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

I often put veg into cakes and muffins because they add moisture and nutrients, too. If you don’t like parsnips, use grated carrot or courgette instead.

Ingredients

100 g pecan halves
150 ml coconut oil
3 medium eggs

Main course
Vegetarian

Method

Preheat the oven to 170°C/325°F/Gas Mark 3. Line a 900g loaf tin with baking paper.

Spread the pecan halves on a baking tray and toast them in the oven for