For the mushroom hazelnut balls:
1 tablespoon extra-virgin olive oil
1 onion, chopped
About 1/2 lb/227g chopped mushrooms
2 cloves garlic
1 cup whole hazelnuts
2 tablespoons ground flaxseed
1 tablespoon wheat-free tamari, gluten-free soy sauce, or coconut aminos
1 tablespoon large flaked nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
Fine sea or Himalayan salt
Freshly ground pepper
3 tablespoons sorghum flour

Heat the oil in a large skillet over medium heat. Add the onion and mushrooms, cooking until onions are translucent and mushrooms are soft. Stir in the garlic, letting cook about 1 minute until fragrant. Remove the pan from the heat and let cool.

Pulse the hazelnuts in a food processor until finely chopped. Add the mushroom mixture, flaxseed, tamari, nutritional yeast, oregano, thyme, and a dash of salt and pepper. Process until  nearly smooth (it should have just a bit of texture). Using a spatula, stir in the sorghum flour until well mixed.

Line a dish or baking sheet with waxed paper and shape the mixture into balls. Put each one on the waxed paper and refrigerate for about 30 minutes.

After the 30 minutes, lightly oil a baking sheet and preheat the oven to 350°F (180°C). Transfer each of the balls to the prepared sheet. Bake for 30 minutes, turning after 20 minutes. While they are in the oven, make the glaze.

For the glaze:
1/2 cup water
6 tablespoons dark maple syrup
1 (1-inch) knob ginger, finely grated
2 cloves garlic, minced
Fine sea or Himalayan salt to taste
Cayenne pepper to taste

Put all ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and let simmer 5 minutes.

Once the balls are baked, drizzle them with the maple glaze or use for dipping. Enjoy warm.