Monday, September 26, 2011

Oat Cakes


These oat cakes are a recent favorite of ours. I found this recipe while searching for baked oatmeal as Millie was no longer interested in being spoon fed. The recipe book they come from focuses on natural foods and the oat cakes' ingredients like coconut oil and maple syrup reflect that. They contain some super healthy ingredients; about 1/4 cup rolled oats apiece as well as whole wheat pastry flour, flax seeds, and walnuts. The maple syrup gives them an earthy kind of sweetness. These oat cakes are quite filling and I like to eat one mid-afternoon when I typically get rather snack happy. This recipe has sold me on the book and I'll be ordering it soon.

Oat Cakes
From Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
by Heidi Swanson

3 cups rolled oats
2 cups spelt flour or whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoons fine-grain sea salt
1/4 cup 45 g flax seeds
3/4 cup chopped walnuts, lightly toasted
1/3 cup extra-virgin coconut oil
1/3 cup unsalted butter
3/4 cup maple syrup
1/2 cup natural cane sugar
2 large eggs, lightly beaten

Preheat the oven to 325°F / 160°C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar 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.

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, nearly filling them.

Bake for 25 to 30 minutes, until the edges of each oatcake 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.

makes 12 oat cakes

2 comments:

Karli said...

they look delicious! I have to get some of those healthier option ingredients to have on hand & try them sometime. My hubby loves anything with oatmeal. Do you think they'd taste yummy with chocolate chips added?

megan said...

Definitely! They are fairly sweet and they're kind of a healthier version of dessert but super filling.