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Trade in your fruitcake for a rootcake

Trade in your fruitcake for a rootcake Image

Saturday, December 24, 2016

It's that time of year. Our ovens are warm to stay the cold winter winds, and our Nordic Ware pans are ready to recieve all the delicious treats we can cram into a weekend of baking! One thing I keep coming back to year over year is this recipe for Parsnip bread, my own personal antidote to fruit cake. I give these 'root cakes' to family and friends as part of my most favorite holiday tradtion. I don't think there's a formal term for it, but if I could put a finger on it I would call it 'Bake. Bake. Share. Bake. Share. Eat. Receive baked things. Eat. Repeat.'

Two absolute essentials for me as things heat up in the kitchen, a thermos of coffee and a smooth playlist. This year, Peace Coffee is offering something to check them both off the list. Alchemy #19 Fondo Paez and a festive playlist of wintry tunes curated by our holiday staff is what you need. Find our 'Ugly Peace Coffee Sweater' playlist on Spotify, fire up the oven and make sure the coffee's on.

Here's the recipe for Parsnip Bread mentioned in Derek's lab notes for Alchemy #19, enjoy! 

Parsnip Bread (rootcake)

-preheat oven to 350º

1 c. all purpose flour (130 grams)
3/4 c. whole wheat flour (95 grams)
1/4 c. ground flaxseed ('meal') (40 grams)
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. fresh grated nutmeg

-measure dry ingredients then whisk together and set aside

1 c. organic sugar (200 grams)
3/4 c. whole milk greek yogurt (190 grams)
1/3 c. vegetable oil
2.5 c. (280 grams) peeled and grated parsnips
3 whole eggs

-whisk eggs.
-add yogurt and oil, whisk to combine.
-add sugar and parsnips, stir to combine (rest for 10 minutes, parsnips are dry roots!!).

-add liquid ingredients to dry ingredients, fold to incorporate (do not overmix, leave lumps).
-add to a greased loaf pan.

crumble topping:

1/2 c. brown sugar (100 grams)
1/2 c. finely chopped walnuts (55 grams)
1/3 c. all purpose flour (40 grams)
1/4 c. cold butter (4 tablespoons)
1 tsp. ground cinnamon

-add all ingredients and cut with a fork/pastry cutter until loosely combined.
-sprinkle loose crumble on top of loaf.

bake at 350º for 50-60 minutes or until center is set, toothpick comes out clean (check at 45 mins).
remove from the oven and let cool for 30 minutes, so the middle sets.

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