Remember when I said I would be blogging some recipes from Heidi Swanson’s Super Natural Every Day soon? Soon is now. You see, yesterday was Thursday and my biweekly healthy baking adventure continues as I make morning treats for my dad’s colleagues.
Oatcakes are seemingly everywhere. If you haven’t heard of them, no pasa nada, I hadn’t either until recently. However, once they hopped on my radar they were there to stay. I can’t seem to shake ’em! Every bakery I peer in has them showcased; every farmers market has them featured…heck, even my local co-op is selling them as an afternoon pick-me-up! Despite this influx, it wasn’t until I heard a gal pal proclaim her love for oatcakes that I figured it was time to find out what the big deal was.
Now I know.
I cannot decide if these make for a better breakfast, snack or dessert. They’re light enough to be eaten after breakfast without messing up lunch, yet strong enough in sweetness to pass a dessert They’re also portable enough to survive as a purse riding snack, hello healthy airplane food! Whenever you choose to eat them is up to you (if you’re me then that’s within 45 seconds of pulling them out of the oven), just make sure you have a hot cuppa something to wash them down with.
Smitten with the comforting taste these oatcakes pack, there was something about these that tasted familiar. It’s warm…it’s maple syrup-y…it’s French toast! So I think it’s fair to say: if you love French toast, you’ll love these oatcakes. Pretty impressive for a recipe that doesn’t call for a flake of cinnamon, eh?
Also impressive? These oatcakes have 5g of fiber and 5g protein in each cake.
For those with special dietary concerns, I think these oatcakes are pretty flexible. I already substituted the eggs , so if you want to completely veganize them then you could easily leave the butter out and use all coconut oil. I don’t know a lot about gluten-free diets, so if you’re gf and use this recipe then let me know what tweaks you made. Lastly, if concerned about sweetness, see my notes after the jump.
Makes: 18 regular-sized muffins (alternatively, I made 12 regular 12 mini)
Source: Heidi Swanson’s Super Natural Every Day
3 C | 10.5 oz | 300 g rolled oats
2 C | 8 oz | 225 g whole wheat pastry flour, or spelt flour
1/2 tsp baking powder (aluminum free)
2 tsp fine-grain sea salt
1/4 C | 1.5 oz | 45 g flax seeds
3/4 C | 3 oz | 85 g chopped walnuts, lightly toasted
1/3 C | 2.5 oz | 70 g extra-virgin coconut oil
1/3 C | 3 oz | 85 g unsalted butter
3/4 C | 180 ml maple syrup (see notes)
1/2 C | 2.5 oz | 70 g natural cane sugar (see notes)
2 eggs (I used Ener-G egg replacement in this recipe)
- 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 (if using eggs, you don’t want them to cook 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 in a wet dough. Spoon the dough into the muffin cups, nearly filling them.
- Bake for 25-30 min (mine took about 35), until the edges of each oatcakes 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.