Parsnip Brownie with Chocolate Mousse Topping

Name: Parsnip Brownie with Chocolate Mousse Topping
Yield: Makes 6–8 brownies
Ingredients: ½ teaspoon bicarbonate of soda (baking soda); 60 g (2 oz/½ cup) gluten-free flour mix or buckwheat flour; 75 g (2½ oz/⅓ cup) brown or coconut sugar; 120 ml (4 fl oz/½ cup) coconut milk; 1 large avocado; berries, to serve; 1 teaspoon vanilla paste; 3 tablespoons maple syrup; a little coconut oil, for greasing; 1 medium parsnip, peeled; 250 ml (8½ fl oz/1 cup) Oat Milk or other plant milk; 1 teaspoon baking powder; 6 tablespoons cacao

Preparation info

Makes
6–8
brownies

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Parsnip in a brownie, you say? Parsnips are naturally very sweet and you would be surprised how well they go together. You can keep this cake as simple as you like by just making it into a brownie, or going the whole way and adding a decadent chocolate mousse on top!

Ingredients

1 medium parsnip, peeled
60 g (2 oz/½ cup)

Dessert
Gluten-free
Vegan

Method

Preheat the oven to 180°C (350°F/Gas 4) and grease a 20 cm (8 in) square cake pan with coconut