Vegan Parsnip, Banana and Date Mini Cake

Do you ever buy the wrong size product when online shopping? I happen to do it a lot, especially when grocery shopping. I wanted Dumpling to try Parsnip. However when I bought it from Ocado, I didn't realise I bought 1kg of Parsnip! So I had to come up with some creative ways to use it all up.

Baking is always best way to use leftover fruit and vege. These mini cakes can be kept in the freezer and be ready for an easy packed lunch.

Mess Level: Not too messy at all! It doesn't crumble easily. Usually dumpling just drops it whole.

Perfect for: Meals at cafes/restaurants or on the go snack. It isn't too messy, so you don't have to feel too bad about the cakes dropping on the floors.

Ingredients:

- 2 medium size Parsnips (around 200g)

- 100g dates, pitted and roughly chopped

- 1 over ripe banana

- 1 tbsp oil (I used avocado)

- 1 tsp cinnamon

- 150g plain flour

- 3 tsp baking powder

Method:

1. Boil Parsnip in water until tender.

2. Place chopped dates in a saucepan and add enough water to cover. Gently heat and stir until dates have dissolved into a smooth paste. You may need to continue to add water.

3. Mash Parsnips and banana together

4. Add date paste and oil to the mashed parsnip and banana

5. Add dry ingredients to wet ingredients and stir together until it forms a thick batter.

6. Spoon into greased muffin tin

7. Bake in preheated oven at 180 degrees for 25-30 minutes

Storage:

Can be stored in airtight container for up to 5 days or in freezer for 3 months. To defrost, just leave at room temperature for a few hours. I normally take it out in the morning from the freezer for lunch time.

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