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!
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.
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.