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Savory Roasted Parsnip & Thyme Bread

Posted on 03 Jan 2014 by maisha (posted in: blogs)

I had a bit of leftover parsnip after making my creamy roasted parsnip & leek soup and decided to do something different with it. Parsnip fries, parsnip soup, parsnip mash... been there, done that! So I made a roasted parsnip bread instead. I loosely based it on recipes for gluten-free (pumpkin) breads that I've tried before and it turned out beautifully:

It's a rather flat bread, it doesn't rise very much. I wasn't expecting it to, since I knew for it to rise I would have had to add more (almond) flour. For me, this bread is perfect as is. It slices nice and firm and tastes wonderful with smoked salmon.

Savory Roasted Parsnip & Thyme Bread - Gluten-free, high protein, low-fat (serves 14)

Nutritional info per slice (based on 14):


  • 370 g roasted parsnip
  • 200 g 3% fat Fromage Frais (you can use quark cheese, cottage cheese, or 2% fat Total Greek yogurt from Fage instead)
  • 3 eggs
  • 50 g 100% whey protein isolate powder
  • 40 g coconut flour
  • 2 tsp baking powder
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/2 tbsp dried rosemary
  • 1 tsp freshly ground black pepper
  • 1/4 tsp salt


  1. Mix everything together in a food processor. Add water if necessary; the mix should have the consistency of a thick puree.
  2. Transfer mixture to a loaf/cake pan lined with baking paper and bake for 40 minutes in a preheated oven at 170C (the top of the loaf will have turned golden brown and the loaf is firm to the touch).
  3. Remove loaf and transfer to a wire cooling rack. Let it cool down completely before slicing.


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