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Mindful : December 2016
28 mindful December 2016 Olive Oil Buttermilk Parsnip Cake with Lemon and Cinnamon For the cake Olive oil spray, or olive oil to brush pan 1 cup (120 g) quinoa flour 3⁄4 cup (80 g) sorghum flour 1⁄4 cup cornstarch (or tapioca starch) 11⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1 teaspoon ground cinnamon 1⁄4 teaspoon sea salt 3 large eggs 1⁄2 cup olive oil 1⁄2 cup maple syrup 1⁄3 cup buttermilk 1 tablespoon pure vanilla extract 1 teaspoon finely grated Meyer lemon zest (or regular lemon) 4 small to medium parsnips, peeled and grated Preheat the oven to 350°F and spray a 91⁄2 x 4-inch pan with oil; set aside. In a bowl, combine the quinoa flour, sorghum flour, cornstarch, baking powder, baking soda, cinnamon, and salt. In a bowl, beat the eggs with the olive oil, maple syrup, buttermilk, vanilla, and lemon zest; set aside. Combine the flours with the wet ingredients and add the parsnips. Pour into the pan and bake the cake for 40 minutes, or until the blade of a sharp knife inserted in the middle comes out dry. Leave to cool for 5 minutes before unmolding. Let cool completely. For the icing 8 ounces (227 g) mascarpone cheese 1⁄2 tablespoon maple syrup 1⁄4 cup chopped green unsalted pistachios Blackberries, for garnish (optional) In a bowl, stir the mascarpone with the maple syrup. Spread over the cake and add the pistachios and blackberries. Keep the cake refrigerated until ready to use. Slice and enjoy. The cake keeps for a few days in the fridge. GF Gluten-free food