Preheat the oven to 350 degrees F, and place a 10-inch cast-iron skillet inside.

In a large mixing bowl, stir together the potatoes, parsnips, onion, eggs, salt and olive oil until well combined. Sprinkle in the coconut flour and baking powder and fold until just incorporated.

Remove the pan from the oven, and brush it with olive oil. Add the potato mixture, smoothing it out so that it is as even as possible. Bake for 1 hour, or until the kugel is golden brown and crunchy on top and the center is tender.

Cut into wedges and serve with Greek yogurt or apple sauce and chives.