Oatcakes! Oatcakes! Getchyour oatcakes. Dense and delicious. Sweet with a hint of coconut. Walnut-filled and ready to go. Oatcakes! Oatcakes! Get’em while their hot.
My camera is officially broken. Technology loves to play tricks on me. The camera on my phone will have to suffice for now.
My last few blog posts have been devoted to how I am on a serious Heidi Swanson kick. This woman is amazing. Major girl-crush. And she really makes me miss the Bay Area.
I love the natural ingredients in Swanson’s recipes and her style of rustic, healthy, and nourishing meals and snacks for everyday cooking. I already blogged about making her Miso Curry Delicata Squash and her Baked Oatmeal (dang that Baked Oatmeal is getting around the food blog world). I also made her tempeh with eggplant and her museli.
Today I bring you Swanson’s oatcakes. With coconut butter, walnuts, flax seeds, and tons of rolled oats, these are the perfect breakfast, snack, or dessert. She writes:
“…These nutty, golden oatcakes are filling, slightly moist, and not too sweet. Best of all, they can usually stand up to an entire day tucked into my purse without falling apart…”
Now that is my kind of snack. Homemade (freaking delicious and good-for-you, too), portable, and sturdy. As with almost anything sweet and carby, these are great with coffee, tea, or a tall glass of milk.
Initially I was a tad upset because I used all-purpose instead of whole wheat pastry flour or spelt flour (…was too tired to go back to the store to buy some). Hey, at least I am getting my benefits from the oats, from using coconut butter (cholesterol-free!) to replace some of the butter, and from the walnuts and flax seeds.
I put a few of the oatcakes in the freezer, but left most of them on the counter in an air-tight container because I know they will get gobbled up for breakfasts and snacks this week.
I wonder what I will make next from Heidi’s lovely cookbook?!
from Heidi Swanson’s Super Natural Everyday
makes 12 oatcakes
3 cups/10.5 oz/300 g rolled oats
2 cups/8 oz/225 g spelt flour or whole wheat pastry flour (I used All-Purpose Flour)
1/2 teaspoon aluminum-free baking powder
2 teaspoons salt (fine-grain sea salt or Kosher salt)
1/4 cup/1.5 oz/45 g flax seeds
3/4 cup/3 oz/85 g chopped walnuts
1/3 cup/2.5 oz/ 70 g extra virgin coconut oil
1/3 cup/3 oz/85 g unsalted butter
3/4 cup/180 ml maple syrup
1/2 cup/2.5 oz/70 g natural cane sugar
2 large eggs, lightly beaten
Preheat oven to 325 degrees F (160 deg C). Spray a 12-cup muffin pan with cooking spray.
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 the sugar has dissolved, but do not let the mixture get too hot. You do not 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 25-30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minute. Using a small knife or an offset spatula, tip the cakes onto a cooling rack. Serve warm or at room temperature.