Oatcakes (from Super Natural Every Day by Heidi Swanson)
3 cups rolled oats (not instant oats)
2 cups whole spelt flour or whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoons fine grain sea salt
1/4 cup flax seeds
3/4 cup walnuts
1/3 cup extra virgin coconut oil
1/3 cup unsalted butter (preferably organic pasture butter)
3/4 cup pure maple syrup (I'm a huge fan of the rich maple flavor of a local organic Grade B syrup)
1/2 cup natural cane sugar (I omitted the sugar and used all maple syrup, because I love maple syrup)
2 large eggs, lightly beaten (preferably local free range organic eggs)
1. Preheat oven to 325 with a rack in the top third in the oven (that's what Heidi said to do). Butter a standard 12 cup muffin pan (I used coconut oil).
2. Combine oats, flour baking powder, salt, flax seeds, and walnuts in a large mixing bowl.
3. 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 dissolves. Do not let mixture get too hot.
4. Pour coconut oil mixture over 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.
5. Bake 25 to 30 minutes until the edges of each oatcake are deeply golden. Remove pan from the oven and let cool for a few 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 oatcakes
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