Maple and walnuts swirls

325 °F

Preparation : 40 minutes

Cooking : 30 minutes

6 portions



  • 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
  • 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.