Parsnips are one of my least favourite veggies – mainly because my mum used to overcook the hell out of them and feed them to me only at Christmas – which left less room for dessert. Using them in cookies is totally okay by me though – in fact, when grated and mixed with shredded coconut, you’d never know it was in there. Parsnips are packed with vitamin C in addition to an impressive range of other micronutrients. Winning!
SERVES: Makes 12-15
- 1 cup quick oats
- 1/2 cup unsweetened shredded coconut
- 1/4 cup almond meal
- 1/2 cup granulated stevia
- 1 medium parsnip, finely shredded
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 egg whites
- 1/3 cup coconut oil, melted
- 1 tbsp maple syrup or natural sweetener of choice (optional)
- 1 tsp vanilla extract
- 1 orange, zested
Tip: Use a small, slim parsnips where possible – they’re sweeter than the larger ones.
- Preheat oven to 180ºC.
- In a large bowl, add the oats, coconut, almond meal, stevia, parsnip, baking powder and salt, mixing well.
- Add in the egg whites, coconut oil, maple syrup, vanilla and orange zest, combining well. if the batter is a little thick, squeeze in a few tablespoons of the orange juice. If it’s a little loose, add additional almond meal until the mixture hold together when pressed between thumb and forefinger.
- Taking tablespoons of the mixture, shape the mixture into cookies.
- Place on a a lined baking tray, and bake for 10-15 minutes until golden brown.
- Allow to cool and store in a glass, airtight container.