oat cakes

  • 4 cups rolled oats

  • 1 ½ cup spelt flour (or wholemeal flour)

  • ½ teaspoon baking powder

  • ¼ cup linseeds

  • ½ cup chopped walnuts

  • 2 tablespoons coconut oil

  • 80g unsalted butter

  • 150ml maple syrup

  • ¼ cup rapadura sugar (or brown sugar)

  • 2 eggs, lightly beaten

 

Preheat oven to 160C.

In a large bowl mix together the oats, flour, baking powder, linseeds and walnuts.

In a saucepan over a medium heat melt the coconut oil, butter, maple syrup and sugar. Stir until the butter has melted, being careful not to let it boil. (Tip: to reduce the sweetness you might like to substitute the maple syrup for rice malt syrup)

Pour the maple syrup mixture over the dry ingredients and mix together with a wooden spoon. Add the lightly beaten eggs and stir together until the mixture is well combined. Spoon the mixture into a greased muffin tray.

Bake for 25 minutes or until golden brown. Remove from oven and let cool before removing from the tray. (Tip: These can be frozen easily zip lock bags)

Makes 12.