Gluten-Free Agave Parsnip Beet Cake

• 2 1/2 cups macadamia nuts, very finely ground
• 3/4 cup gluten-free flour
• 1 teaspoon baking soda
• 2 1/2 teaspoons all spice
• 1/3 teaspoon sea salt
• 1/4 teaspoon freshly ground white pepper
• 1/2 cup agave nectar
• 2 very ripe avocados, peeled, cored and very finely mashed
• 2 eggs (or egg substitute)
• 2 tablespoons coconut flakes
• 10 parsnips, peeled and grated
• 4 golden beets, peeled and grated
• 1/3 cup hazelnuts, toasted

1. Preheat oven to 350 degrees F.
2. Prepare a baking dish with baking spray.
3. In a large bowl, combine ground macadamia nuts with flour, baking soda, all spice, sea salt and pepper; mix to combine.
4. In a separate bowl, combine agave, avocados and egg substitute; beat on high speed until combined. Add dry ingredients; continue to mix on medium speed until well blended. Slowly add in parsnips, beets and coconut.
5. Transfer batter into prepared baking pan; sprinkle with toasted hazelnuts. Bake for 45 minutes or until golden brown.
6. Remove from oven; set aside to cool.
7. Enjoy!

nuts, flour, baking soda, spice, salt, freshly ground white pepper, nectar, very ripe avocados, eggs, coconut flakes, parsnips, golden beets, hazelnuts

Taken from food52.com/recipes/7600-gluten-free-agave-parsnip-beet-cake (may not work)