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Parsnip, Carrot, and Orange Zest Tea Cakes

Serves 16.


    Carrot and Orange Zest Tea Cakes

    This spicy, vegetable- and fruit-packed (peels and all!) treat works as well for a whole grain dessert as it does for a breakfast muffin. For dessert, garnish with a dollop of Greek yogurt and jam, or frost with your favourite cream cheese icing to elevate these for afternoon tea.



    • Bake the batter in a loaf or round cake pan for a different presentation. For loaves and cakes, bake for 40 to 55 minutes, or until a toothpick inserted in centre comes out clean.
    • Reserve leftover orange pulp for smoothies.

    Parsnip, Carrot, and Orange Zest Tea Cakes


    • 2 cups (500 mL) whole wheat pastry flour or light spelt flour or gluten-free all-purpose flour
    • 2 tsp (10 mL) baking powder
    • 1 tsp (5 mL) baking soda
    • 1/2 tsp (2 mL) ground cardamom
    • 1/2 tsp (2 mL) ground dried ginger
    • 1/4 tsp (1 mL) salt
    • 2 large organic eggs
    • 1/2 cup (125 mL) extra-virgin olive oil
    • 1/2 cup (125 mL) unsweetened applesauce or 1 unpeeled apple, grated
    • Zest of 1 orange
    • Juice of 1 orange
    • 1/4 cup (60 mL) coconut sugar or raw-style sugar
    • 1 unpeeled parsnip, finely grated
    • 1 unpeeled carrot, finely grated
    • 1/2 cup (125 mL) raisins or dried cranberries or dark chocolate chips
    • 1/2 cup (125 mL) unsalted pumpkin seeds or sunflower seeds
    • 3 Tbsp (45 mL) poppy seeds or hemp hearts or sesame seeds, or a mixture


    Per serving:

    • calories191
    • protein4g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates22g
      • sugars7g
      • fibre3g
    • sodium173mg



    Preheat oven to 350 F (180 C). Line 2 standard muffin tins with 16 large muffin papers.


    In medium bowl, combine flour, baking powder, baking soda, cardamom, ginger, and salt. In large bowl, whisk eggs, oil, applesauce or grated apple, orange zest and juice, and sugar. Stir dry mixture into wet mixture until just combined. Fold in parsnip, carrot, dried fruit or chocolate chips, and seeds.


    Scoop into muffin papers. Bake for 20 to 25 minutes, until a toothpick inserted in centre of a muffin comes out clean. Transfer to wire rack to cool completely. Store in airtight container in refrigerator.



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