Parsnip & Red Fife Loaf with Rhubarb Jam

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Skill Level
Preparation Time 10 minutes Total Time 45 minutes
Servings 8 Cost Per Serving $0.62
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Parsnip & Red Fife Loaf
1 1/2 cupsRed Fife Flour or Spelt Flour
1/2 cupBrown Sugar
2 tspBaking Soda
2 tspCinnamon
2 cupsParsnips, grated
3/4 cupApplesauce, unsweetened
2 tbspAlmond Butter (or any nut butter)
1 tspPure Vanilla Extract
Rhubarb Jam
3 cupsRhubarb, roughly chopped
1/4 cupHoney
1/2Lemon, juice and zest
2 tbspWater


  1. ​Preheat the Oven to 350 degrees F.
  2. Add all your dry ingredients for the loaf to one bowl and combine well. Add your wet ingredients to another bowl and combine well.
  3. Slowly incorporate the dry ingredients into the wet until you have a fairly even consistency.
  4. Pour mixture into a greased loaf pan, or any desired baking pan.
  5. Place in the oven and bake for about 35 minutes. Insert a toothpick in the centre; if it comes out clean, it’s done.
  6. In a small sauce pot add the rhubarb, honey, lemon juice, lemon zest and water. Bring mixture to a boil and then reduce heat to medium low and cook for about 20 minutes. Turn heat off and allow mixture to cool.
  7. Spread an even layer of jam over the parsnip loaf and serve.


  • ​Before sugar became readily available, parsnips were used in Europe to provide sweetness to baked goods. 
  • One cup of parsnips provides about 7g of fibre, mostly in the form of soluble fibre. Eating foods rich in soluble fibre is associated with a lower risk of diabetes and heart disease.
  • Parsnips contain a compound called falcarindiol (FAD) which may have antibacterial properties and help to reduce inflammation. In preliminary studies, it has been shown to prevent tumours, particularly colon cancers, from growing.  Rhubarb originally comes from China, where it was used as a medicine to treat constipation. Oxalic acid is the compound found in rhubarb that stimulates the digestive system. In large amounts, stimulant laxatives can cause the body to lose potassium, an electrolyte which helps keep you hydrated and which is also used to send signals between nerves. If you are taking medications that lead to potassium loss, such as corticosteroids, some diuretics (“water pills”) or other stimulant laxatives, you may need to avoid eating rhubarb. Check with your doctor or pharmacist to be sure.
  • If you have kidney disease or are at risk of developing kidney stones, you may need to avoid foods high in oxalic acid such as rhubarb. Oxalic acid can contribute to the formation of kidney stones in some people.