Maple and walnuts swirls

6 small parsnips

1 large apple or two small ones

1 cup water ¼ cup maple syrup

½ teaspoon vanilla extract

2 tablespoons olive oil

1½ cups buckwheat flour

½ cup tapioca flour

¼ teaspoon baking soda

½ tablespoon baking powder

½ teaspoon salt

Some chopped walnuts

Brown sugar (to taste)

1. Preheat the oven to 325°F (160°C).

2. In a saucepan, cook the small parsnips and apple (with peel) covered until they soften.

3. In a blender, purée the cooked small parsnips and apple with the remaining water, if any, then add the maple syrup, vanilla extract, and olive oil.

4. In a bowl, mix the tapioca flour and buckwheat flour with the baking soda, baking powder, and salt.

5. Add a cup of the puréed wet mixture (reserve the remaining purée) to the dry mixture and mix until a dough forms.

6. Knead with your hands; if the mixture is too sticky, add some buckwheat flour.

7. Divide the dough into two parts.

8. On a lightly floured surface, roll out the dough into two large rectangles.

9. Spread the remaining purée on the rectangles.

10. Sprinkle with brown sugar and chopped walnuts.

11. Roll up and cut into thick slices.

12. Place on an oiled baking sheet or parchment paper and bake for about 30-35 minutes.

13. Serve the swirls drizzled with maple syrup.