
Ever since I watched “A Plastic Ocean”, the award-winning #documentary from @plasticoceans, I've been more and more aware of all the ways I'm able to reduce my plastic-usage. The Plastic Oceans Foundation is a global charitable organisation that aims to change the worlds’ attitude to plastic in a single generation.
As #EarthMonth2018 focuses on #PlasticPollution, today I'll share a #plasticfreefoodie recipe which is a reflection of how I've implemented these changes as part of @imperfectproduce #learnmorewasteless campaign.
PARSNIP CAKE (Serves 8 to 10)
2 to 3 parsnips, peeled, steamed and pureed
1 cup raw cane sugar
4 ounces coconut butter
1½ cup almond milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1 cup chickpea flour
1 cup spelt flour
2 teaspoons baking powder
ICING
1 cup cashews, soaked 3 hours or overnight
2 tablespoons water or coconut milk
3 tablespoons maple syrup
2 tablespoons coconut butter, melted
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
TOPPING
Fresh fruits and sage leaves
METHOD
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Preheat the oven to 350°F. Grease the sides of two 8-inch cake tins and line the bottom with parchment paper.
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Scrub the parsnips and cut them into 1-inch cubes. Steam for 20 minutes until soft. Remove from heat and let this cool and puree. You only need 1 cup of this. (Save the rest for falafel, hummus, or smoothies.)
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Add the vinegar to the oat milk to let it curdle. Set aside.
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Beat the sugar and vegan butter together until fluffy. Add the parsnip puree, soured milk, and vanilla. Gradually beat in the dry ingredients until well combined.
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Evenly distribute the batter into the two pans.
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Bake for 30-35 minutes. Let cool completely before icing.
FOR THE ICING
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Drain and rinse the cashews, discarding the soaking liquid
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Blend with remaining ingredients until smooth.
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Spread onto the cake, allowing it to set before adding the fresh fruits.