Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 medium Jerusalem artichokes (sunchokes)
- 2 cups spelt or whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Herbs: basil, coriander, thyme, sage, dill...any of your favorites
- 1/2 teaspoon salt
- 1 carrot
- 1/2 of a turnip
- 1/2 of a parsnip
- 1 stalk celery
- 1/2 cup soy milk
- 1/2 to 1 cup water
- 2 Tablespoons maple syrup
Finely chop the artichoke into very small pieces. Place in a bowl with the spelt or flour, baking soda, baking powder, herbs, and salt.
Grate carrot, turnip, and parsnip into the mixture. Finely slice celery, and add to the mixture. Add soy milk, maple syrup, and enough water to moisten the entire mixture.
Pour into a greased baking pan, or bread pan, and bake for 30 to 35 minutes, or until a skewer pierced through the middle of the bread comes out clean. Remove from the pan, and place on rack to cool.
Yield: 1 loaf
Recipe Source: A Meal for All Seasons by OPIRG-Guelph