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.
Makes 8 to 10 servings
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
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
Fresh cranberries, clementines, and sage leaves
Preheat the oven to 350°F. Grease the sides of two 8-inch cake tins and line the bottom with parchment paper.
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.)
Add the vinegar to the oat milk to let it curdle. Set aside.
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.
Evenly distribute the batter into the two pans.
Bake for 30-35 minutes. Let cool completely before icing.
FOR THE ICING
Drain and rinse the cashews, discarding the soaking liquid
Blend with remaining ingredients until smooth.
Spread onto the cake, allowing it to set before adding the fresh fruit and leaves