Tag Archives: browned butter icing

Spiced Parsnip Cake with Browned Butter Icing

Hello Everyone!

Today I am sharing a new recipe for Low FODMAP Parsnip Cake!

I am a fan of breads and cakes with shredded veggies in them (perhaps a dietitian thing?) –zucchini bread, carrot cake, and my latest fav…parsnip cake.  When I visited U Michigan this May, I enjoyed a wonderful dinner with some colleagues.  For dessert, we shared many desserts… :) including a parsnip cake.  It tasted super yummy….and I knew I would have to attempt making a similar treat!

I love random inspirations.

So…with parsnips in hand…I delved into some recipes online–mixed and matched ingredients and then adapted it to fit the low FODMAP diet!  First of all, let me tell you, my house smelled so delicious…I could hardly contain myself!Parsnip cake ready to eat

I love browned butter icing and thought a little layer of icing would suit the flavors in the cake–so I whipped up a small batch. I added my icing when the cake was still warm–which made it drip a bit down the sizes of the cake.  I like it this way…but feel free to cool cake and frost later for less dripp-y frosting.

Ready to dive in?  So yum!Parsnip cake

Spiced Parsnip Cake with Browned Butter Icing

Ingredients

  • 1 cup gluten free all purpose flour (King Arthur GF multipurpose, or Trader Joe's GF flour)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon all spice
  • 1/2 teaspoon ginger
  • 1/4 cup melted butter or oil, cooled
  • 2 eggs
  • 1/4 cup milk (use lactose free if lactose intolerant)
  • 2 medium parsnips, peeled and FINELY grated
  • 1/3 cup chopped walnuts
  • Icing:
  • 1/4 cup melted and slightly browned butter (heat in skillet over medium high heat-be careful not to burn but just lightly brown)
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk (use lactose free as desired-this amount should not pose problem though)

Instructions

  1. Preheat oven to 350 degrees and prepare a 8 x 8 square pan by lightly oiling it.
  2. In medium bowl, add GF flour, sugar, baking powder, spices-blend together.
  3. In medium bowl, whisk butter, eggs and milk together. Gently, add to dry ingredients until blended.
  4. Fold in parsnips and walnuts.
  5. Add mixture to pan and bake for 30 minutes or until cake tester comes out clean.
  6. Make icing.
  7. In medium bowl, add browned butter, confectioner's sugar and vanilla. Beat with beaters on medium speed until creamy--adding milk as necessary to make frosting consistency.
  8. Let cake cool or keep a bit warm if you like warm dripping icing and spread top with icing and enjoy!
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On a side but important note, today…. Tuesday, June 17th is 2014 Digestive Health Congressional Call-In Day.  This is an important day for those who suffer with functional gut disorders such as IBS. Please consider calling your  congressman or woman to ask for their support for more research funding in this well needed area.  Please join me and call today! Click here to find out what office to call based on your zip code.dha

 

 

ImagePLEASE make a difference and let  your voice be heard!

Thank you!

Banana Bread Brownies

I was an inspired this past week by a Pinterest post.  When I saw the picture of  banana bread bars with icing…I COULD NOT WAIT to make them.  Click here for the original recipe!  I admit, I am impulsive at times.  Some may say that being impulsive is a bad thing BUT most of the time it works for me! :)  If I see something I want, I go get it.  Right then!   When I am inspired by a recipe or even about a work project…I get moving RIGHT away…  So…enough about me, really…

How do these Banana Bread Brownies look to you?  I couldn’t wait to dig in…so I didn’t.  Ha! :) banana bread brownies

Yum, right?

Since this recipe required the use of extra ripe bananas, I might have to actually wait to make the recipe….OH no!  But, as usual I improvised.  I had frozen bananas in my freezer.  So, I popped them in the microwave to defrost and used them RIGHT away in the recipe.  Perfect. My first try of this recipe I used wheat flour and quinoa flakes.  BUT yesterday, I made the recipe FODMAP friendly with my newly overripe bananas!

I like to mash my bananas with my potato masher.  They get nice and mushy.

mashing banana I love walnuts in banana bread, do you?  If not, just don’t add ‘em. blending ingredBut really the best part of this recipe is the browned butter icing.  Seriously, this icing is ridiculously good. These Banana Bread Brownies with browned butter icing were so tasty!  The icing makes them very decadent….feel free to enjoy the brownies without it too.

banana bread brownies blog.katescarlata.com

I did use Chobani Greek yogurt in this recipe.  The entire 6 ounce container contains about 5 grams of lactose so should not pose a problem for most FODMAPers spread out in the entire recipe, however,  feel free to sub in lactose free yogurt.

Banana Bread Brownies

Ingredients

  • 4 very ripe bananas, peeled
  • 1 cup granulated sugar
  • 1/2 cup melted butter or vegetable oil of choice
  • 6 ounce Chobani non fat plain Greek yogurt
  • 1 teaspoon vanilla extract or paste
  • 2 eggs
  • 2 cups gluten free flour (I used Trader Joe's gluten free all purpose flour)
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • Icing:
  • 1/2 cup butter
  • 2 1/2 cups confectioner's sugar
  • 1 Tablespoon milk of choice
  • 1 teaspoon vanilla or vanilla paste

Instructions

  1. Preheat oven to 350 degrees Farenheit
  2. Lightly oil 8 x 8 square pan.
  3. Mash bananas with fork or potato masher until creamy in medium size bowl.
  4. Add in sugar, butter or oil, yogurt vanilla and eggs until blended.
  5. Slowly add in flour and baking soda.
  6. Fold in walnuts.
  7. Pour mixture into prepared pan and bake for about 35 minutes. {You may want to cover with tin foil for the last 10 minutes of cooking to avoid over browning.}
  8. Prepare Icing: Brown butter in small saucepan over medium heat. Watching carefully and moving pan to move butter around while cooking. Remove from heat when butter is lightly browned.
  9. Let butter cool just a little -about 2-3 minutes.
  10. Stir in confectioner's sugar, milk and vanilla, blending until creamy with a fork, whisk or use electric beaters. (I used a whisk)
  11. Spread icing over warm brownies as it spreads easier.
  12. EAT!
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So before I leave you today, I have a question for you.

What’s your earliest memory of blissful happiness?

For me, this brings up a childhood memory… running around my house with my  basset hound Max chasing after me!  Max was the first to show me what unconditional love is all about. I have always been an animal lover.  Here I am with one of my many childhood cats!photo

Don’t forget to get in some blissful happiness this week!  Start my making a list of what makes you blissfully happy!  Then go get some!