Two Raw Sisters

Parsnip, Ginger and Yoghurt Loaf

  • 2 cups buckwheat 
  • 1 cup yoghurt 
  • 1/4 cup coconut oil, melted
  • 1/4 cup J Friend & Co WildFlower Honey 
  • 2 flax eggs or 2 free range eggs 
  • 1 tsp ginger 
  • 1 tsp all spice 
  • 1 tsp baking soda 
  • 1 tbsp apple cider vinegar 
  • 1 1/2 cups grated parsnip (~1large parsnip)
  • 1/2 cup walnuts 
  • 1/2 cup chopped dates 
  1. Pre-heat the oven to 180C and line a loaf tin with baking paper.
  2. Add the buckwheat to a blender and blend until you have a fine flour. Set aside 
  3. In a medium sized bowl whisk yoghurt, coconut oil, honey and flax eggs until well combined. 
  4. Add the remaining ingredients and mix until every thing is well combined and you have a thick mixture. 
  5. Tip the mixture into the lined loaf tin and bake for 30-40mins. 
  6. Leave too cool completely before cutting. 
  7. This loaf will store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. 

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