Maple Ginger Snacking Cake with Maple Frosting

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I love maple syrup, and I have a whole slew of maple recipes in my drafts ready to go. If there is one thing that I love about living in this region, it’s that I live down the street from a maple syrup farm. Conveniently delicious.  Light, fluffy, and moist, with a big maple flavor, this cake will become a standard in your baking repertoire, and uses fruits, veggies, whole grains and unrefined sugar.

maple cake

Maple Ginger Snacking Cake with Maple Frosting

For the cake:
1 cup sorghum flour, plus more for the pan
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 cups grated parsnips
1 cup raisins
1 1/4 cups pure maple sugar
6 tablespoons nondairy buttery spread, such as Earth Balance
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup vegan “buttermilk” (see Note)

For the frosting and topping:
1/2 cup nondairy buttery spread, such as Earth Balance
1/2 cup macadamia nut butter
1/4 teaspoon fine sea salt
1/4 cup arrowroot flour
1 cup icing sugar, sifted
3/4 cup dark maple syrup (the dark stuff is important here!)
1/4 cup candied ginger, finely chopped

Preheat the oven to 350°F. Lightly oil a 9×13-inch baking pan and dust it with sorghum flour, tapping out excess.

Put the sorghum flour, millet flour, tapioca flour, arrowroot flour, baking soda, xanthan gum, ginger, baking powder, cinnamon, and salt in a large bowl. Whisk well to combine. Add the parsnips and the raisins. Mix well.

Put the maple sugar and buttery spread in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat for 2 minutes, until creamy. Add the applesauce and vanilla extract. Mix well.

Turn the mixer to low speed. Alternately add the flour mixture and the “buttermilk” in three additions, beginning and ending with the flour mixture, until well-combined. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 23 to 26 minutes until the cake pulls away from the sides of the pan and a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.

To make the frosting, put the buttery spread, macadamia nut butter, and salt in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat for 2 minutes, until creamy. Add the arrowroot flour and 1/2 cup of the icing sugar. Beat until well-mixed. Turn the mixer to low speed and slowly stream in the maple syrup until well-combined. Turn the mixer to medium-high speed and beat for 2 minutes. Add the remaining 1/2 cup of the icing sugar and beat for an additional 1 minute. If you prefer a thicker frosting, you can add additional icing sugar, but it will be much sweeter.

Spread the frosting on the cooled cake, then sprinkle with the candied ginger. Serve at room temperature.

Note: To make vegan “buttermilk” for this recipe, put 1 tablespoon cider vinegar in a liquid measuring cup. Add enough nondairy milk to total 1/2 cup. Let sit 5 minutes until curdled.

Sweet Thai Nori Crisps

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When we think of a snack, “seaweed” doesn’t really come to mind. But nori and its adaptability works for so much more than just sushi. These, trust me, are pretty addictive.

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Sweet Thai Nori Crisps


4 sheets nori
Water, for brushing
1 tablespoon grapeseed oil
1 tablespoon pure maple syrup
1/8 to 1/2 teaspoon Thai red curry paste (to taste)
1 tablespoon black or white sesame seeds, toasted
1 tablespoon hemp seeds
Sea salt, to taste

Preheat the oven to 350F. Lay 2 sheets of nori on a cutting board. Use a pastry brush to lightly brush water on the sheets. Only use a little, they should be slightly sticky. If you soak them, it will become soggy. Take the two remaining sheets and lay them atop the ones with water, completely covering each one. This is to make a “thicker” piece of nori, a more substantial crisp. If desired, you can layer another sheet to make them thicker.

In a small bowl, mix together the oil, maple syrup, and curry paste. Use the pastry brush to brush the mixture on top of each doubled nori sheet.

Sprinkle the sesame seeds, hemp seeds, and salt on the nori, pressing into each one.

Bake for 12 to 14 minutes until crisp. Cut into squares using scissors while still warm. They will crisp more once they cool.

Chili-Lime Corn Chips with Edamame Guacamole

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The addition of edamame adds a bit of texture and protein, rounding out the fat/protein/carbohydrates you need to justify this as a balanced lunch. Right?

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Baked chili-lime corn chips with edamame guacamole

For the Baked Chili-Lime Corn Chips
1/4 cup freshly squeezed lime juice
1 tablespoon coconut oil or mild extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together the lime juice and oil. Brush each tortilla with the mixture. In a small bowl, mix together the cumin, chili powder and salt. Sprinkle each tortilla with the spice mixture. Stack tortillas, and cut into six to eight triangles.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
Pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor. Process until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, test the guacamole for seasonings. Garnish with additional cilantro.