It’s “Bake Together” time again! At the end of each month, Andrea from Zimtkeks & Apfeltarte and I both publish a new recipe based on the same topic. This month we’ve chosen a quite unusual ingredient to use in our bakes: parsnip. That white root works well in sweet and savory bakes. Like beetroot or zucchini. I was thinking about something sweet but ended up with a Parsnip Pumpkin Seed Protein Bread. Choices. ;)

I was really looking forward to baking with parsnip. I found an interesting recipe for parsnip cupcakes on the net and thought that could be something to experiment with. Those white roots are a bit sweet and should work well in sweet bakes. Unfortunately, the cupcakes never made it off of my to-do list so far…

Since I am eating less sugar lately, cupcakes are not my „go-to-bake“ right now anyway. Stuff like bread and savory bakes are more important for me at the moment. Something I can actually eat ;) Most bread types also do not work for me right now because of my low-carb diet. No white bread, no toast. Which is ok. Wholemeal bread is absolutely fine. Or protein bread. Even better. That’s why I got this one here with parsnip today ;))

The ingredients might seem a bit exotic for someone who is baking the „good old“ way. I was definitely surprised what kind of seeds and stuff you can use for baking bread: flaxseed, hempseed, psyllium husks… You might have some trouble getting this stuff in a regular supermarket but many organic markets should have this kind of seeds. Unfortunately, getting the stuff there normally means it’s a bit more expensive. But that’s how it works if you are baking with other things instead of white flour, yeast, some salt, and water ;)

If you want to change your diet (or in my case have to change it) there is no other way. But on the other hand you probably save some money in other places… we were normally ordering takeout a lot during the week – now we are cooking most of the time and that saves a lot of money ;)

Not sure why, but this protein bread lasted very long and was fresh until the last slice. Maybe because of the eggs or the parsnip? Dunno. It is definitely different to white bread which is kind of dry on the second day… you can also freeze the bread. Maybe it’s worth all the money you pay for the seeds… did definitely not go to waste like other bread sometimes ;)

Well… back to Andrea and her bake. What did she do? I have no clue yet. Let’s check her blog and see what’s going on.

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Parsnip Pumpkin Seed Protein Bread (gluten-free)

★★★★★ 5 from 1 review

• Author: Bake to the roots
• Prep Time: 25m
• Cook Time: 1h 30m
• Total Time: 2h 10m
• Yield: 10
• Category: Bread
• Cuisine: German

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Description

Delicious low-carb, gluten-free protein bread with parsnip and pumpkin seeds. Easy to make and can be easily frozen.

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Ingredients

4.2 oz. (120g) golden flaxseeds

4.2 oz. (120g) ground blanched almonds or almond flour

1.4 oz. (40g) ground psyllium husks

2.1 oz. (60g) hulled hemp seeds

1 tbsp. + 2 tsp. baking powder

8 oz. (230g) parsnips, grated

5 large eggs

8.8 oz. (250g) low-fat curd (Magerquark)

2 tbsp. apple cider vinegar

1/2 tsp. salt

1.7 oz. (50g) pumpkin seeds

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Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a loaf tin (approx. 4×10 inches) and line with baking parchment. Set aside.

 

2. Add the flaxseeds to a mixer and mix/grind until you have a fine meal – do not go too far here or you will get a paste ;) Add to a bowl and mix with ground almonds, psyllium husks, hemp seeds, and baking powder. Peel the parsnip and grate finely, but not too fine so you end up with mushy parsnip. Set aside.

 

3. Add the eggs, low-fat curd, apple cider vinegar, and salt to a large bowl and mix until well combined. Add the dry ingredients and pumpkin seeds to the bowl and mix until well combined. Let rest for about 5 minutes, then transfer to the loaf tin and bring into shape – since the dough is not rising a lot, I give the dough a slightly domed shape and cut in stripes on top so it looks nicer. Bake for 85-90 minutes or until a wooden skewer inserted in center comes out clean. When the bread is done, turn off the oven, open the oven door a bit and leave the bread inside for another 10 minutes, then take it out and remove from the tin. Let cool down completely on a wire rack.

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Notes

Enjoy baking! Adapted from a Slowly Veggie recipe

Keywords: bread, low-carb, gluten-free, parsnip, pumpkin seeds