Oat Cakes
 
Prep time
Cook time
Total time
 
Adapted From: "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson
Serves: 12
Ingredients
  • 3 cups / 10.5 oz / 300 g rolled oats
  • 2 cups / 8 oz / 225 g whole wheat pastry flour
  • ½ tsp. aluminum-free baking powder
  • 2 tsp. fine-grain sea salt
  • ¼ cup/ 1.5 oz / 45 g golden flaxseeds
  • ¾ cup / 3 oz / 85 g chopped walnuts or pecans, lightly toasted
  • ⅓ cup / 2.5 oz / 70 g extra-virgin coconut oil
  • ⅓ cup / 3 oz / 85 g unsalted butter
  • ¾ cup / 180 ml maple syrup
  • 2 large eggs
Instructions
  1. Preheat oven to 325 degrees F with a rack in the top third of the oven. Butter a standard 12-cup muffin pan. (You can also use a 24-cup mini muffin pan. Just shorten the bake time by 10 minutes).
  2. Combine the oats, flour, baking powder, salt, flaxseeds, and walnuts in a large mixing bowl.
  3. In a medium saucepan over low heat, combine the coconut oil, butter, and maple syrup, and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot. You don't want it to cook the eggs on contact in the next step.
  4. Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups filling them completely.
  5. Bake for 25 to 30 minutes, until the edges of each oat cake are deeply golden. Remove the pan from the oven and let cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/02/oat-cakes.html