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Vegetarian Toddler Meals

Apple and Parsnip Savory Breakfast Loaf with Mild Herbs

By TinyTummyTreats Editorial TeamPublished May 1, 2026 | Updated Oct 17, 2026
International 165 mins easy-to-makevegetable-basedfruit-basedquick-prepmake-aheadseasonalmild herbsbudget-friendlysavory_bakes

A savory loaf made with grated apple, parsnip, whole wheat flour and mild herbs. Cool fully before slicing. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 50 minutes; additional elapsed time 100 minutes; total about 165 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Apple and Parsnip Savory Breakfast Loaf with Mild Herbs
Prep 15 min
Cook 50 min
Total 165 min
Servings 8
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook50 min
Total165 min
Servings8
Difficultyeasy
CuisineInternational
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Ingredients

Servings 8
  • 200 grams Parsnips
  • 1 medium Apple
  • 125 grams Whole wheat flour
  • 1 teaspoon Baking powder
  • 2 tablespoons olive oil for the batter, plus a little extra to grease the tin
  • 1 tablespoon Ground flaxseeds
  • 3 tablespoons Water
  • 1 teaspoon Mild dried herbs
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Baking soda
  • 50 milliliters Warm water
  • a pinch Salt
Apple Parsnip Savory Breakfast Loaf ingredients image for TinyTummyTreats
Apple Parsnip Savory Breakfast Loaf ingredients image for TinyTummyTreats

Instructions

  1. Preheat oven to 180 degrees C (350 degrees F). Grease and line a small loaf tin (approx. 8 x 4 inches) with parchment paper.
  2. Prepare the flax egg by mixing ground flaxseeds with 3 tablespoons water in a small bowl; let sit 5 minutes until thickened.
  3. In a large bowl, combine grated parsnips, grated apple, and olive oil; mix well.
  4. In another bowl, sift whole wheat flour, baking powder, baking soda, mild dried herbs, ground cinnamon (if using), and a pinch of salt.
  5. Add flax egg and 50 ml warm water to the parsnip and apple mixture; stir gently to combine.
  6. Fold dry ingredients into the wet mixture just until combined; avoid overmixing to keep a soft texture.
  7. Pour batter into prepared loaf tin; smooth top with the back of a spoon or spatula.
  8. Bake 45-50 minutes until a toothpick inserted in the center comes out clean.
  9. Cool in tin 10 minutes; transfer to wire rack to cool completely before slicing.
  10. Slice after cooling. Check the texture and adapt portions to the eater.
  11. Store leftovers in an airtight container refrigerated up to 3 days or freeze individual slices up to 1 month.
Apple Parsnip Savory Breakfast Loaf process image for TinyTummyTreats
Apple Parsnip Savory Breakfast Loaf process image for TinyTummyTreats

Serving and texture

Cool before serving and check the actual texture. Adjust shape and portion to the eater; do not offer firm, gummy or sticky pieces to a child who cannot manage them. No age suitability, allergy safety or kitchen-tested texture is claimed.

Frequently Asked Questions

Is this recipe certified allergy-safe?
No. Check ingredient labels and cross-contact for the eater’s needs.
Does the recipe establish a safe age or serving shape?
No. Assess the cooked and cooled food and adapt it to the eater. Supervise children while seated and eating.
Can I change the flour or binder?
Those changes have not been validated and may change the texture.

Ingredient Replacements

Check all ingredient labels for relevant allergens. This loaf contains wheat. Flour, binder and milk substitutions have not been validated and can change the cooked texture.

Storage

Refrigerate leftovers promptly in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.

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