Be aware! This is going to be your new favorite thing and was essentially a healthy crack in my home. We went through it SO fast. It was so easy and delicious.
Here’s a recipe inspired by the tools and methods available around 1300 AD in North America to make a Maple-Sweetened Nut and Cranberry Cake. Blow are two versions. One for our modern day and age, and another version that relies on natural ingredients and drying techniques used at the time. Either way the result is a dense, chewy treat with a touch of natural sweetness from maple.
Modernized Recipe
Ingredients:
- 1 cup ground nuts (such as walnuts, pecans, or sunflower seeds)
- 1/2 cup dried cranberries, chopped
- 1/4 cup pure maple syrup
Instructions:
- Preheat Oven:
- Preheat your oven to 200°F (95°C), a low temperature to mimic the slow drying process of traditional methods.
- Grind the Nuts:
- If using whole nuts, pulse them in a food processor or blender until you achieve a coarse meal. You can also buy pre-ground nuts.
- Combine Ingredients:
- In a mixing bowl, combine the ground nuts, chopped dried cranberries, and maple syrup. Mix until the ingredients come together to form a sticky, cohesive dough.
- Shape the Cake:
- Press the mixture into a small baking pan lined with parchment paper, or form it into small, flat cakes on a parchment-lined baking sheet. Aim for about 1/2-inch thickness.
- Bake Slowly:
- Place the pan in the preheated oven and bake for 1-2 hours. This low temperature will help dry out the cake without browning it. Check periodically for firmness; you want it to be chewy but not overly moist.
- Cool and Serve:
- Remove from the oven and let the cake cool completely. Once cool, cut it into bars or squares.
- Storage:
- Store in an airtight container at room temperature for up to a week.
OG Recipe
If you’re curious and wanna try your hand at how people would have actually done this during this time period, see below:
Ingredients:
- 1 cup ground nuts (walnuts, sunflower seeds, or hazelnuts work well)
- 1/2 cup dried cranberries (pre-dried over several days if fresh cranberries are used)
- 1/4 cup maple sap (not syrup; sap is the thin, watery form straight from the tree)
Instructions:
- Grind the Nuts:
- Using a mortar and pestle or a grinding stone, grind the nuts into a coarse meal. This step helps release the natural oils in the nuts, making the mixture easier to shape.
- Mix with Cranberries:
- Roughly chop the dried cranberries if they are large. Add the cranberries to the ground nuts and mix well. The tartness of the cranberries adds flavor and helps balance the sweetness.
- Add Maple Sap:
- Gradually pour in the maple sap while mixing until the ingredients begin to stick together. The sap provides just enough moisture and sweetness to bind the mixture.
- Shape the Cake:
- Form the mixture into small, flat cakes or bars with your hands. For a thicker cake, shape it into a small mound that can be sliced once dried.
- Dry the Cake:
- Place the cakes on a drying rack or a clean, flat rock in an area with good airflow. If using an open fire, set the cakes on a flat stone near the fire, allowing them to dry slowly from the indirect heat. Leave them for 1-2 days, turning occasionally until they are dry and hold together well.
- Serve and Enjoy:
- Once dried, the cakes will have a chewy, dense texture with a natural sweetness. They can be eaten as a snack or stored for several days in a cool, dry place.
Note: This recipe uses methods available in 1300 AD, like sun-drying or air-drying, to achieve a naturally preserved treat. The result will be a simple, nutritious cake with earthy flavors that reflect the ingredients native to North America.
Time Traveling Table 
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