Spiced Parsnip Mini Bundts with Citrus & Hazelnut + Another Decade in the Books

So it's my birthday today and following the tradition I set when I first started this little ole blog, I'm sharing my birthday treat with you on my actual birthday! I'm not someone who lies about their age or avoids questions about it so I'll go ahead and let you know that today is my 30th birthday. Yep. The big 3-0. More than anything I'm having a hard time fathoming that I've been on the earth for that long. In some ways it still feels like I just attended high school. In other ways that shit seems like it was 40 years ago. 

I was actually dreading today and the stigma behind turning this age because I let myself get drawn into a pity party a couple of weeks ago. There were tears, snot, and plenty of ugly contorted faces as this dumb little voice told me how lame it was that I had no real career at the moment (among many other things it told me I should also have by this age). Time passed and as I got closer to today, I told that stupid little voice to eff off. Instead of thinking of what I haven't yet accomplished, I decided to look back on all that I was able to do before turning 30. And if you care for a little sharing moment, here's an abbreviated bullet list:

- I graduated from college with distinction honors in anthropology 

- I worked as an archaeologist for more than 6 years 

- I traveled to Rapa Nui (aka Easter Island) in addition to Tahiti, Hawai'i, Singapore, France, England, Scotland, Wales, & numerous states in the US

- I became a published author 3 times over (thanks Chickpea!)

- I started and ran my own small business (soon to be up and running again!)

- I started a year long health coaching program

- I started yoga teacher training 

I share this list not to boast or brag, but to remind myself that dreams don't stay dreams for long when I set my mind to something. And, I share it to remind you that the same is true for you, too! Don't ever get stuck thinking you're not good enough, smart enough, or strong enough to do something. I've been there and nothing good ever comes of it. We are each capable of such amazing things. Every single one of us :)

And now for cake! Or I guess I should say mini bundts...

Spiced Parsnip Mini Bundts with Citrus & Hazelnut

notes: To make it easy on myself, I toasted the hazelnuts in the oven along with the mini bundts. Just make sure to watch them so they don't burn. You'll notice I say to use 3/4 of a vanilla bean in the cakes and 1/4 in the coconut cream. This is because I only wanted to use 1 bean total. As for the coconut cream, park a can of full fat coconut milk in the fridge for at least 6 hours, then remove the thick coconut cream (leaving the coconut water behind). If you want to keep it simple, forgo the coconut cream and garnishes.

for the bundts

60g brown rice flour

25g oat flour

35g arrowroot flour

1/4 tsp xanthan gum or psyllium husks

1/2 tsp baking soda

1/4 tsp fine grain sea salt

1/4 tsp each of ground cinnamon, cardamom, & cloves

25g (about 2 packed tbsp) finely grated parsnip

120g plant milk (I used some homemade brazil nut milk)

60g unsweetened applesauce

60g melted coconut oil

1 tsp apple cider vinegar

contents of 3/4 of a vanilla bean

75g raw cane sugar

zest of 1 small orange

for the coconut cream

1 cup of chilled coconut cream 

1 tbsp pure maple syrup

contents of 1/4 of a vanilla bean

tiny pinch of fine sea salt

small splash of apple cider vinegar (optional)

for garnish

coarsely chopped toasted hazelnuts

additional orange zest

Preheat your oven to 325 degrees. Grease a mini bundt pan (or regular muffin/cupcake pan) with coconut oil and set it aside.

In one bowl combine the flours, xanthan gum, baking soda, salt, and spices. Whisk to combine. Add the grated parsnip and mix it in until it is evenly distributed throughout the dry mixture.

In a separate bowl, combine the milk, applesauce, oil, vinegar, contents of the vanilla bean, sugar, and orange zest. Whisk until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and whisk until a somewhat thick batter comes together. It should resemble the consistency of pancake batter. 

Fill the mini bundts about 2/3 of the way with the cake batter, then tap the pan on the counter several times to release any air bubbles. Bake the cakes for 18-20 minutes, rotating the pan halfway through the baking time. The cakes are done when the edges are golden and the tops spring back when touched. 

Allow the cakes to cool in the pans for 10 minutes before inverting them onto a cooling rack to cool completely. 

To make the coconut cream, add all of the ingredients except for the apple cider vinegar to a bowl. Beat with a hand mixer (or stand mixer) until the cream is fluffy. Add the apple cider vinegar at the very end to give the cream a slight tang. 

To assemble, put a good dollop of coconut cream on a mini bundt, then garnish with toasted hazelnuts and orange zest. Enjoy! Makes approximately 8 mini bundts. 

...and just in case you were curious, here's the past 4 years worth of birthday cakes/desserts :)