as you’ve probably figured out, my baking tastes don’t exactly fall into the super healthy category. you won’t find me baking paleo bread, or cookies that substitute applesauce for butter, or any of those other healthy folk shortcuts. in general, i’m of the mindset that sweets should be just that. if you’re going to eat a cookie, eat a damn cookie, the way it’s meant to be baked and eaten, and don’t hate yourself for it. just don’t eat twelve cookies. moderation, you know? i’d rather be allowed just one really freaking delicious sweet a day than be able to eat multiple faux-sweets.
that being said, however, i do really like oatmeal-ly baked goods. i love oatmeal raisin cookies, and there are these things called oatcakes that they serve at a bakery/cafe in my hometown that i ADORE. for years, i’ve been searching for a recipe to recreate them. they’re almost like a combination between a scone and an oatmeal raisin cookie, but somehow, better, lighter and healthier overall. while i still haven’t found the perfect recipe (more testing to be done), i thought i’d share this one, because these babies are a) SUPER healthy and great for breakfast and b) pretty close to the real thing.
From Super Natural Everyday via Green Cilantro
- 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 (i got mine at trader joe’s)
- 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
- 1/3 cup / 2.5 oz / 70 g extra-virgin coconut oil (note: i didn’t have this so i used butter, and it made the cake too dense. i guess it was dense of me to assume i could make the substitution. stick with the 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
- 1/2 cup dried cranberries
to make, preheat your oven to 325. grease a 12 cup muffin pan (or put in paper liners).
in a large bowl, combine the oats, flour, baking powder, salt, flax seeds, and walnuts. set aside. in a medium saucepan, heat the 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.
remove from heat and pour over the oats. mix with a wooden spoon. add your beaten eggs and mix again, until eggs are evenly incorporated. mix in your cranberries, then spoon the dough into the muffin cups (they should be about 3/4 of the way full).
bake for 25-30 minutes, until the edges are golden. remove from heat and let cool for a few minutes, then tip them out onto a cooling rack and let cool completely.
these are great for a grab and go breakfast or an afternoon pick me up snack – but don’t eat them right before a workout. flaxseeds can give you gas, and a gassy girl on the treadmill ain’t a pretty sight.