5 from 1 vote
Grain-Free Parsnip Focaccia (Vegan, Gluten-Free, Paleo, Soy-Free)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Free of Gluten, Dairy, Soy, Eggs, Corn, Refined Sugar. Vegetarian and Vegan.
Course: Entree
Cuisine: Italian
Servings: 2
Calories: 474 kcal
Author: Amie Valpone
  • 4 large parsnips peeled
  • 1 cup garbanzo chickpea flour
  • 1 Tbsp. ground flaxseeds
  • 3 Tbsp. water
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. finely chopped fresh dill
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  1. Preheat oven to 350 degrees F.
  2. Combine flax and water; let sit for 10 minutes then mix well.
  3. Cut parsnips into small pieces and boil or steam until tender, about 15 minutes over medium heat. Purée until smooth in a food processor.
  4. Combine parsnips, flaxseed mixture, garbanzo flour, olive oil and dill to create dough in the food processor; puree until smooth. Season to taste with sea salt and pepper.
  5. Transfer to a parchment lined baking sheet and flatten with the back of a spoon. Bake for 40 minutes then remove from the oven and let it sit for 15 minutes on the counter before serving.
  6. Serve warm.
Nutrition Facts
Grain-Free Parsnip Focaccia (Vegan, Gluten-Free, Paleo, Soy-Free)
Amount Per Serving
Calories 474
* Percent Daily Values are based on a 2000 calorie diet.