From "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson
3 cups rolled oats
2 cups spelt flour or whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoons fine-grain sea salt
1/4 cup flax seeds
3/4 cup chopped walnuts, lightly toasted (see page 219)
1/3 cup extra-virgin coconut oil
1/3 cup unsalted butter
3/4 cup maple syrup
1/2 cup natural cane sugar
2 large eggs, lightly beaten
Preheat the oven to 325°F with a rack in the top third of the oven. Butter two standard 12-cup muffin pans or line them with papers.
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 15-20 minutes (regular size muffin pan) or 10-15 minutes (mini pans), until the edges of each oatcake are lightly 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 18 oatcakes or 30-40 mini ones
*I prefer to make them in mini muffin tins because they are so dense I would rarely eat an entire muffin. The mini muffins are perfect snack size. You have to be very careful not to over bake these or they become very dry.