Gluten-free Agave Parsnip Beet Cake

Name: Gluten-free Agave Parsnip Beet Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters agave nectar; 3 teaspoons all spice; 2 x very ripe avocados, peeled, cored and very finely mashed; 1 teaspoon baking soda; 0 teaspoons black pepper; 2 Tbsps coconut flakes; 8 servings Egg substitute for 2 eggs; 177 milliliters gluten free flour; 4 x golden beets, peeled and grated; 79 milliliters hazelnuts, toasted; 591 milliliters macadamia nuts, very finely ground; 10 x parsnips, peeled and grated; 0 teaspoons sea salt

Gluten-free Agave Parsnip Beet Cake is a gluten free and dairy free recipe with 8 servings. One serving contains 668 calories, 10g of protein, and 44g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have agave nectar, macadamia nuts, egg substitute, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.