Heidi Swanson’s Oat Cakes

By Chezlamere

Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My
Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed
Press, a division of Random House, Inc.
from tipsybaker.com

Ingredients

• 3 cups / 10.5 oz / 300 g rolled oats
• 2 cups / 8 oz / 225 g spelt flour or whole wheat pastry flour
• 1/2 teaspoon aluminum-free baking powder
• 2 teaspoons fine-grain sea salt
• 1/4 cup / 1.5 oz / 45 g flax seeds
• 3/4 cup / 3 oz / 85 g chopped walnuts, lightly toasted (see page 219)
• 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

Details

Servings 12
Adapted from tipsybaker.com

Preparation

Step 1

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. You don’t 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 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the
pan from the oven and let cool for a couple 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