Add the water and ground flaxseed to a 1-cup measuring cup. Stir, then let the mix soak for 10 minutes.
2 tablespoons golden flax seeds, ½ cup water
Meanwhile, use the grating disc on your food processor to grate onion, parsnips, and sweet potatoes.
1 large onion, 3 parsnips, 1 large sweet potato
Place the grated vegetables in a large bowl and add the mirin and soaked flax seeds. Sprinkle with cornmeal and salt, then mix well with your hands.
2 tablespoons mirin, ½ cup cornmeal, ½ teaspoon sea salt
Preheat the oven to 425°F.
Line two baking sheets with parchment paper or silicone mats and brush with some of the coconut oil.
1 tablespoon coconut oil
Use an ice cream scoop to mound the vegetable mixture onto the baking sheets, about 10 mounds per sheet.
Drizzle the remaining coconut oil over each mound, sprinkle with pepper, then flatten with a spatula.
Freshly ground black pepper
Bake for 20 minutes, rotating the pans halfway through, until the edges look brown and crisp.
Serve with cinnamon applesauce
Cinnamon Applesauce