Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

- In collaboration with Electrolux -

The ultimate winter feast cake! I’m using lots of flavours reminding me of winter to get that christmassy touch. Also, try switch parsnips for carrots if that’s what you have at home - or a combination of the two. A perfect way to use those last few carrots you find in the fridge.

Happy baking, and happy winter fika to you!

This Christmas I’ve partnered up with Swedish brand Electrolux to share a few of my favourite holiday baked goods (also check out my LUSSEKATTER), but also a creamy pumpkin soup with salad topping and a frothy carrot smoothie with tahini! Also I aim to inspire you to prepp your kitchen with the must-have-appliances which will help you get even more creative in the kitchen and cook even more yummy food - easy as 1 - 2 -3 . As Electrolux since their beginning have been creating products that make home life a little bit easier and a whole lot better, aims to create a better future PLUS works a lot on sustainable eating (and to inspire people to eat more plant based) it felt like a p-e-r-f-e-c-t match to team up.

You’ll see more of Electrolux and myself together throughout 2020 and I cannot wait to share it with you. And Ps. For this recipe I’ve used their Kitchen Assistant, makes baking easier for sure! Also I’ve got a green one and it’s really pretty.

Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

Makes 14-16 pieces

Ingredients

4 1/2 dl oat flour

2 1/2 dl oat buckwheat flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 pinch ground cloves

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp flakey salt

2 dl oat mylk

3 msk chia seeds

3 1/2 dl parsnip, grated and loosely packed

3/4 dl maple syrup

2 1/2 dl apple mash

Candied walnuts

1 dl walnuts

1 Tbsp maple syrup

1 pinch flakey salt

For serving

Thick plant yoghurt

Dried lingonberries *, or cranberries

Dried flowers, optional

Maple syrup

How to

Mix all the dry ingredients. Bring the oat milk to a boil, remove from heat and add the chia seeds. Stir to avoid chia seeds from clumping. Let sit while you grate the parsnip.

Add parsnip to the flour mix and start your kitchen assistant to combine. Add chia seed mix, parsnip, maple syrup and apple mash. 

Pre heat oven to 175°C. Line a round baking tin with baking paper in the bottom (I use a spring form pan with removable sides to make it easier to remove the cake after baking). Spread out the batter in the tin / pan. Bake in the oven for 50 minutes. Let cool.

Roughly chop the walnuts. Toast them in a dry pan on medium heat, when starting to smell nutty add the maple syrup and fry for another minute. Sprinkle with salt, remove from heat and put the walnuts on a plate. Let cool.

Top the cake with yoghurt, candied walnuts and dried lingonberries. Sprinkle dried flower on top and finish off by drizzling with maple syrup.

* Hey! Dry your own lingonberries! Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.

Pumpkin tray with pea pesto, yoghurt and fresh herbs

So, the the idea with this dish is to start with a veggie (preferably in season) which you bake and then top with some legume pesto/hummus/bean spread etc. Serve it as a side to your dinner, part of a buffet or add a handful of cooked or soaked grains (oats, spelt, sorghum etc) or pseudo grains (quinoa, buckwheat) to make it a filling and complete dinner!

Pumpkin tray with pea pesto, yoghurt and fresh herbs

Serves 4 as a side

Ingredients

1 butternut squash or pumpkin such as Hokkaido pumpkin *

Pea pesto

250 grams green peas

1/2 dl / 0.2 cups pepitas/pumpkin seeds

2 handfulls of fresh basil

1 Tbsp nutritional yeast

1 Tbsp cold pressed olive oil

salt and freshly ground black pepper

For serving

Cammelina seeds **

fresh basil

red cabbage, raw shaved

How to

Pre heat the oven to 175°C / 350°F. Wash and cut the pumpkin in smaller pieces (but not too small - I like to serve quite big chunks!). Put on a baking tray and bake in the oven for about 25-30 minutes until soft and sweet. When baking pumpkins, butternut squash and courgettes I usually don’t use any oil since they contain quite a lot of water as it is! However - for that extra shiny cover and some crisp brush with oil before baking in the oven.

Mix all the ingredients, except for the pumpkin seeds, for the pesto in a food processor until your preferred pesto texture. Add the pumpkin seeds and pulse a few times. Salt and pepper to taste.

Add bid dollops of pea pesto straight on top of the pumpkin, drizzle over som yoghurt and sprinkle with camelina seeds!

* Other yummy things to put on your tray could be: cauliflower, new potatoes, courgette, aubergine, carrots and sweet potatoes JUST TO MENTION A FEW. Feel free to add your favourites below!

** Camelina seeds are fiber and protein rich tiny seeds which roasted taste a bit nutty. Gives a nice texture on top of salads, crisp bread toppings or porridge! Great to add to your smoothie as well. Also I've heard it can be used as a egg replacement but never tried it - any of you who’ve done it?