Starbucks Oatcakes

By Addie

Ingredients

• 1-1/2 cup whole wheat flour
• 1/2 cup AP flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup warm water
• 1 cup blueberries
• 4 cups oats
• 1 cup dried cranberries
• 1/2 cup raisins
• 1/2 cup blueberries
• 1/2 cup applesauce
• 1/2 cup oil
• 1/2 cup brown sugar
• 1 tsp vanilla
• 3 eggs

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Sift together dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). You can play with the combination of whole wheat and all-purpose flour until you get the right consistency. You can even go all whole wheat if that is what you prefer although it does tend to get really dry. If you go all white flour, this oatcake will quickly turn into a scone.

2. Blend together the warm water and blueberries.

3. In a separate bowl, mix the remainder of the ingredients (Oats, fruits, oil, applesauce, eggs, brown sugar, eggs, vanilla). Applesauce can be substituted for the oil to make this healthier fare but all applesauce is too dry.

4. Add blueberry/water mixture to the oats mixture. Stir well before adding the flour.

5. Fold in the dry ingredients, one cup at a time. Once you add the flour, do not overwork it. I usually stir the mixture about 10 times to incorporate the flour into the wet ingredients and thats it. Overworking the flour will cause it to be TOUGH and too chewy. I like the texture to be crumbly.

6. Prepare 9x13 pan with Pam or a muffin tin -- whatever you prefer. I have not experimented with a muffin tin so you have to be careful with the cooking time. Keep an eye on it.

7. In a 9x13 pan -- bake for 25-30 minutes.