“Many coffee shops in San Francisco sells oatcakes.” – Heidi Swanson from Cookbook, Super Natural Every Day.
As long as I can remember, I have always loved oatmeal. As a child, I ate the sugar filled, fruit flavored, instant kind. However, now that I am eating clean, I have found a new love for organic rolled oats. I have been using these oats to make fresh homemadeÂ Muesli, Oatmeal, Granola made from scratch, and now Oatcakes.
Oats have a ton of health benefits, including lowering cholesterol levels. It is a great source of fiber, and very heart healthy. Â You should definitely consider adding oats to your regular diet, and you can start today by making these Oatcakes.
- 3 cups rolled oats
- 2 cups spelt flour
- 1/2 teaspoon baking powder
- 1/4 cup flax seeds
- 1/4 cup walnuts
- 1 cup dried apricot, chopped ( I added this)
- 1/3 cup coconut oil
- 3/4 cup maple syrup
- 1/2 natural cane sugar
- 2 large eggs, lightly beaten
- wheat germ (I added this)
- Preheat oven to 325 F
- Combine oats, flour, baking powder, salt, flax seeds, walnuts, wheat germ, apricots in a large mixing bowl.
- In a medium pan over low heat combine coconut oil, butter, maple syrup,and sugar and slowly melt.
- Pour the heated mixture over the dry mixture add two eggs, mix well.
- Spoon the dough mixture into muffin cup tray, almost filling cups full.Â
- Bake for 25 to 30 minutes, let cool, and enjoy!
I have been enjoying these in the morning time, before or after a work out. I have also carried these around with me to snack during the day. You will love these, I promise.
What is your favorite way to eat or use rolled oats?
Â© 2013 sweatdaily