Breville 800JEXL manual fiber favorites, Parsnip, Herb And Polenta Hot Cakes, carrot cake

fiber favorites

PARSNIP, HERB AND POLENTA HOT CAKES

Serves 6

Ingredients

2 cups parsnip, strained

¼cup (60ml) milk

2 eggs, separated

¼cup (45g) polenta (corn meal)

¼cup (31g) self-rising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Cajun seasoning

1 small red pepper, finely chopped

1 tablespoon oil

method

1.Combine parsnip pulp, milk, egg yolks, self-raising flour, polenta, thyme, rosemary, Cajun seasoning and red pepper in a large mixing bowl. Beat egg whites until soft peaks form, fold into parsnip mixture.

2.Heat oil in a large frying pan, drop spoonfuls of mixture into pan. Cook for about 1 minute on each side or until golden.

Serve immediately

carrot cake

Ingredients

13⁄4 cups (228g) all purpose flour

2 teaspoons baking powder

½teaspoon nutmeg

½teaspoon cinnamon

½teaspoon cardamom

½cup (61g) walnuts, chopped

½cup (82g) raisins

½cup (110g) brown sugar, firmly packed 1½ cups carrot pulp

2 eggs, lightly beaten

½(125ml) cup oil

1⁄4 (60ml) cup sour cream

method

1.Grease and line a 10” x 6” (25cm x 15cm) loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, peanuts, raisins, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer using medium speed until all ingredients are well blended. Pour into loaf pan.

2.Bake at 350°F (180°C) for 1 hour or until cake is cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.

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