Newark Natural Foods

Coffee… Coffeecake… Need I say more?

Ingredients:

Part A

2 1/2 cups w.w.pastry flour

1 tbsp. baking powder

1 tbsp arrowroot powder

pinch sea salt

1 tsp. vanilla

1/3 c. oil

1 cup maple syrup

3/4 cup soymilk

Part B

1 tsp. cinnamon

2 tbsp. powdered grain coffee

Part C

1 tbsp. w.w.pastry flour

1/4 c. oil

1/4 c. maple syrup

1/4 c. maple sugar

1 cup chopped pecans

 2 tsp. cinnamon

Mix all ingredients in part A together until well blended. Pour 2/3 batter into a greased 9″x13″ pan. Add ingredients in part B to remaining batter. If you are using a grain coffee that is in granule form, run it through a sieve first. Plop this remaining batter onto the top of the batter in the pan in spoonfuls and use a knife to swirl the dark and light batters together a bit. This will be the fun part and it looks cool too.

 Make the topping by stirring together all ingredients in part C. Sprinkle it over the cake batter. Bake cake in a pre-heated 350 degree oven for about 35 minutes. Test with a toothpick for doneness.

If you have the inclination to deep fry, these are worth the trouble.

The only ingredients you will need for this recipe are:

Parsnips

Oil ( I use canola or olive)

Sea salt

If you own a deep fryer, I guess that’s the way to go. But since I don’t, I make these using a medium weight stainless steel pot on the stove. You’ll want to use a pan with sides 4-6″ high to help contain grease splatters. Heat about 2 inches of oil until it registers 365 degrees on a deep fry or candy thermometer.

Meanwhile peel the parsnips. Then keep peeling. Peel them until you are no longer able to peel them.  Place a handful of parsnip peelings into the hot oil - try to keep them from clumping together. Cook until they begin to turn golden brown. It won’t take long. Remove from oil with  slotted spoon, cooking chops or strainer and place on cookie trays covered with brown paper or paper towels. Repeat with additional batches. Sprinkle parsnip chips with salt.

Cool and serve. If you must, store in an airtight tin for a day or two. But I never have them around for long. They are so amazingly delicious and fun to eat. Simple, yet gourmet. They make a great garnish for a fancy meal.