Yield: 12 cakes
I substituted almonds for the walnuts because that’s what I had on hand. I also used wheat germ instead of flax seeds, for the same reason. These tasty little cakes from Super Natural Every Day are filling and delicious!
- 3 cups rolled oats
- 2 cups whole wheat pastry flour
- ½ teaspoon baking powder
- 2 teaspoons fine grain sea salt (kosher salt works too)
- ¼ cup flax seeds
- ¾ cup chopped walnuts, lightly toasted
- 1/3 cup extra virgin coconut oil
- 1/3 cup unsalted butter
- ¾ cup maple syrup
- ½ cup natural cane sugar
- 2 large eggs, lightly beaten
- Heat your oven to 325 degrees. 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 to cook the eggs on contact in the next step.
- Pour the coconut 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 of 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.
Source: Super Natural Every Day by Heidi Swanson