Well, I did it again…another incredibly tasty recipe using avocados, beets, parsnips and my favorite nuts … a lil macadamia and a lil hazelnut … This is a fabulous dish for anytime of the year but I thought these ingredients were perfect for this fall harvest season…  Perhaps this dessert will appear on your Thanksgiving table… Looking forward to hearing your thoughts and tastes on this newly delicious n’ always gluten’ and dairy free creation.

Gluten-Free Agave Parsnip Beet Cake

Ingredients

  • 2 1/2 cups macadamia nuts, very finely ground
  • 3/4 cup gluten-free flour
  • 1 tsp. baking soda
  • 2 1/2 tsp. all spice
  • 1/3 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup agave nectar
  • 2 very ripe avocados, peeled, cored and very finely mashed
  • Egg substitute for 2 eggs
  • 2 Tbsp. coconut flakes
  • 10 parsnips, peeled and grated
  • 4 golden beets, peeled and grated
  • 1/3 cup hazelnuts, toasted

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare a baking dish with baking spray.
  3. In a large bowl, combine ground macadamia nuts with flour, baking soda, all spice, sea salt and pepper; mix to combine.
  4. In a separate bowl, combine agave, avocados and egg substitute; beat on high speed until combined.  Add dry ingredients; continue to mix on medium speed until well blended.  Slowly add in parsnips, beets and coconut.
  5. Transfer batter into prepared baking pan; sprinkle with toasted hazelnuts.  Bake for 45 minutes or until golden brown.
  6. Remove from oven; set aside to cool.
  7. Enjoy!

And, I am exciting to announce my Giveaway for The Green Big Cookbook. I will be randomly selecting one winner on Monday, November the 8th at 5:00 PM EST.

To Enter, Simply:

Leave a comment on this post telling me your favorite way to prepare a  ‘Green’ meal.

Good Luck and have a wonderful weekend, fellow foodies!

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14 comments

  1. This has to be the most interesting recipe I may have ever seen! I would love a taste please. As for green meal – green as in veggie overload? If that’s the case, it’d have to be a roasted veggie (or grilled) salad. Sweet potatoes, onions, bell peppers, squash, zucchini all piled on spinach and lettuce.

    1. Thanks so much, Heather; I hope you enjoy it…I am in love with this new cake…it’s simply fabulous. Enjoy your weekend. Best, Amie

  2. oh my god, this one is an AWESOME giveaway b/c I can be refering to it forever!!! I have a ton of recipes that I have found or come up with that I love but this is a great reference for when I want to try and find things that I KNOW the rest of the people in my house will like, and there are a lot to please here! (plus I have a birthday coming so it’s be nice to get!!) The cake sounds SOOO good. I love deserts like this that can be made with veggies or fruits and are so much better than eating a cooking or a chocolate cake

  3. forgot the meal… oops! while I am always a fan of my risottos (one is mushroom, spinach and onion and the other is butternut squash… and with so much veggie that there’s barely room for the risotto) but if I HAVE to choose a fave green meal it is definately roasted veggies, any of them. It is light and filling all at the same time and perfect for this time of year when all the hearty root veggies are so readily available. it is always a good night when I can curl up with a tea and a plate of raosted brussel sprouts or beets or butternut squash. it is so delicious and so simple that they don’t need all the extra ingrediants to make a great meal. sorry to borrow and paraphrase your answer, heather… but it’s my fave too

  4. My FAVORITE green meal is a plate of little mozzarella balls, sliced tomatoes, green and yellow bell peppers – all doused with the most fantastic Basalmic vinegar I can find (LOVE Fig the most). If I’m feeling decadent, a little bit of bread with the plate and I know that LIFE IS GOOD!

  5. That Veggie Cake sound so good, I wonder if the Avocado turned the batter a greenish color? Either way I would love to make it for my family this holiday season. As for a green meal, I like to dice up and stir fry w/olive oil various peppers,onions or shallots ,carrots, mushrooms, garlic and italian herbs adding fresh roma tomatoes rendering down to a sauce then tossing with roasted spaghetti squash. It’s my favorite comfy food and warms my soul.

    1. Thank you, Lisa; this cake is amazing and the batter was a bit green from the avocado but quite delicious! Thank you for your comment! Best, Amie

  6. My favorite ‘Green’ meal is the Caprese: mozzarella slices alternated with slices of tomato, seasoned with a little olive oil, basil and lots of bread on hand to accompany: wonderful!
    Awesome giveaway, thanks for the chance!!

  7. I can’t wait to try the cake recipe. I am constantly looking for healthy recipes that my family would be willing to eat. This cake sounds like a winner! My favorite green meal is at breakfast. We like to start the morning green with a green smoothie, salad, and coconut yogurt topped with hemp seeds. We put bok choy, frozen guanabana fruit pulp, passion fruit juice, water, and ice cubes in a blender. It makes a great morning green smoothie! We also like having an organic mixed green salad topped with roasted/slightly salted pine nuts, and slices of avocado. Other optional toppings- Hemp seeds, Home made gluten free crouton’s made with toasted gluten free bread cut into pieces and sautéd with a little grape seed oil, pressed garlic, salt, and italian seasonings. Homemade salad dressing made with vegenaise, pressed garlic, salt, pepper to taste, and a little water. Greek style coconut yogurt mixed with strawberry fig preserves and topped with a few hemp seeds.

    1. Thank you so much Lisa; great to hear from you! I hope you enjoy this recipe. Your green meals sound amazing; o my goodness I wish I could come over for those dishes and for the strawberry fig preserves too.
      Have a great weekend and thank you again!

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