May 2018 Recipes

PUMPKIN PARSNIP CAKE
with lemon cream cheese turmeric frosting

DIRECTIONS:
1. Grease a 9 x 13 pan.
2. Preheat oven to 350 degrees.
Makes 15 servings (gluten free)

MIX TOGETHER:
2 ½ cups Bob's GF flour
1 T. baking powder
½ tsp. Baking soda
¼ tsp. Chinese 5 spice
1 tsp. Cinnamon
½ tsp. Cardamom
¼ tsp. Ground allspice
1 tsp. Ginger
¼ tsp salt
2 cups grated parsnips

IN A SEPARATE BOWL, WHISK TOGETHER THOROUGHLY:

3 eggs (for vegan version, use egg replacer)
1 T. vanilla
1 T. molasses
pumpkin parsnip cake. 
2 T. lemonade concentrate
1 tsp. Lemon extract
½ cup sunflower, safflower or canola oil
½ cup cooked, pureed winter squash
½ cup buttermilk (for vegan version, use coconut milk)
½ cup sugar
Gently fold wet ingredients into dry until just mixed.
Pour into prepared pan.
Bake 35 to 40 minutes.
Cool completely before frosting.

LEMON CREAM CHEESE TURMERIC FROSTING
CREAM TOGETHER UNTIL SMOOTH:
8 oz. Cream cheese at room temperature
6 T. butter at room temperature
2 cups confectioners' sugar 1 tsp. turmeric
1 T. vanilla ½ tsp. Lemon extract 2 T. lemonade concentrate