120g Stevia granulated sweetener
300g self-raising flour
1 tsp ground turmeric
2 tsp ground allspice
225g parsnips, grated 125g carrots, grated
Zest 3 oranges, plus 2tbsp juice
2tbsp poppy seeds
100g low-fat natural yogurt
150ml sunflower oil
4 eggs, lightly beaten
40g dried dates, chopped
25g pistachios, crushed
2tsp icing sugar, sifted
This is a fab traybake treat for the weekend, that is made with parsnips and carrots for sweetness and nuts, seeds and fruit for flavour.
- Heat the oven to 180°C/fan 160°C/gas 4. Line a 20x30cm baking tin with non-stick baking paper.
- In a bowl, combine the sweetener, flour and spices. Stir in the parsnips, carrots, orange zest and seeds.
- In a separate small bowl, combine the yogurt, oil, orange juice and eggs, then stir into the cake mixture. Pour into the prepared tin and sprinkle over the dates. Bake for 45–50 min until golden brown and firm to touch.
- Leave to cool completely in the tin, then turn out. Sprinkle with the pistachios and icing sugar before cutting into 18 squares to share.