Oatcakes

“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 homemade 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.  You should definitely consider adding oats to your regular diet, and you can start today by making these Oatcakes.

oat cakes final

INGREDIENTS

  • 3 cups rolled oats
  • 2 cups spelt flour
  • 1/2 teaspoon baking powder
  • salt
  • 1/4 cup flax seeds
  • 1/4 cup walnuts
  • 1 cup dried apricot, chopped ( I added this)
  • 1/3 cup coconut oil
  • butter
  • 3/4 cup maple syrup
  • 1/2 natural cane sugar
  • 2 large eggs, lightly beaten
  • wheat germ (I added this)

DIRECTIONS

  • Preheat oven to 325 F
  • Combine oats, flour, baking powder, salt, flax seeds, walnuts, wheat germ, apricots in a large mixing bowl.oatcakes mixture
  • In a medium pan over low heat combine coconut oil, butter, maple syrup,and sugar and slowly melt.oatcakes butter
  • Pour the heated mixture over the dry mixture add two eggs, mix well.oat cakes mix
  • Spoon the dough mixture into muffin cup tray, almost filling cups full. oatcakes muffin
  • Bake for 25 to 30 minutes, let cool, and enjoy!oat cakes final

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?

© 2013 sweatdaily