Spiced Parsnip Muffins with Maple-Cardamom Cashew Cream

Spiced Parsnip Muffins with Maple-Cardamom Cashew Cream

A few weeks ago I traded my dirty farm clothes for a fancy top and nice shoes. It was a special occasion after all.  My amazing mother turned 65 and my sister and I wanted to do something really awesome for her. We decided the best way to ring in her 65th year was to spend a girls weekend in Seattle. We really did it up and indulged in massages, amazing champagne and some pretty awesome food. It was a lovely trip spent with two of my favorite women. One of the highlights of our time together was the incredible dessert we shared at Sitka & Spruce. "Parsnip cake with cardamom cream". It was heavenly and we've all been talking about it ever since. Naturally, I really wanted to create my own version at home and I'm so happy with how these muffins turned out. I wanted to switch things up and make more of a "breakfast" baked good so Taylor would be into them (he's not a big dessert person). I incorporated almond flour as the base since I've really enjoyed how my recipes turn out using it and I topped these muffins with a cashew cream for a different twist on traditional frosting.  Luckily, we still had a few leftover parsnips storing in the barn from the farm season and they added such a unique flavor and paired really well with the spice of the cardamon. If I'm being honest I'll admit that I had to hide the leftover maple-cashew cream while I took photos of these muffins since I couldn't stop dipping my finger into the bowl. It's truly an amazing! These muffins are rich, moist and give traditional carrot cake a run for its money. Since I'm not a natural born baker (cooking is more my jam) I researched a lot of almond flour recipes to make sure I got the dry/wet ingredient ratio correct. I'm so happy with how these turned out that I can't wait to hear what you all think if you give them a whirl. My mom and sister already enjoyed these over Thanksgiving weekend and we all agreed they were just as delicious as the dessert we ordered in Seattle. These muffins obviously taste best when enjoyed with a few of your favorite ladies (or guys) and a glass of champagne. Cheers!

Spiced Parsnip Muffins with Maple-Cardamom Cashew Cream

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 10 muffins

Ingredients

  • 2 cups blanched almond flour (I use Bob's Red Mill)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cardamom
  • 1 cup grated parsnip
  • 2 farm fresh organic eggs
  • 1/2 cup coconut oil, softened
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
Maple-Cardamon Cashew Cream:
  • 1 cup unsalted raw cashews (soaked in warm water for 30 minutes)
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened almond milk (or milk of choice)+ additional to thin if necessary
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cardamom
  • pinch of fine sea salt

Preparation

  1. Preheat the oven to 350F.
  2. Lightly grease (standard size) muffin tins with a little oil. If you decided to use muffin liners lightly spray them with cooking spry so the muffins don't stick to the paper.
  3. In a large bowl combine the almond flour, baking soda, salt and cardamon.
  4. In a separate bowl whisk together the parsnips, eggs, oil, maple syrup and vanilla. Stir the wet ingredients into the dry ingredients and mix until well combine.
  5. Scoop batter into greased muffin tins and bake in the oven until golden brown. About 25-30 minutes. Start checking on muffins after 20 minutes.
  6. Remove the muffins from the oven and use a knife to loosen them from the pan. Cool muffins completely before frosting.
  7. While muffins cook prepare your "frosting". Drain the cashews from the soaking water and rinse under cold water. In a food processor or high speed blender combine all the ingredients and process until smooth. Taste test and adjust seasonings if need be. Add a little more milk or water to thin if necessary. Refrigerate until your ready to frost the muffins.

Notes

*Almond flour tends to "stick" to the pan or paper liners. Be sure to oil your pan and liners before filling. *Cooking times will vary depending on your oven and the size of your muffin tins. * The consistency of the muffins will vary depending on the brand of almond flour you use. * The cashew cream will last in an airtight container in the fridge for up to a week.

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