recipe from Super Natural Every Day by Heidi Swanson
Music Pairing: Silver & Gold by Neil Young
I was tempted to throw a handful of sesame seeds into these oatcakes, but decided to stick to the recipe “as-is”. I was not at all disappointed—they are perfect just as Heidi created them. The only comment I do have is this is a case where baking by weight is really your friend, so get a scale if you love baking and don’t already own one.
After years of recipe testing with the same set of measuring cups, I know for a fact mine yield 145 grams of whole wheat pastry flour per cup. This is not to say Heidi’s measurements are wrong, but two factors determine the metric yield of a measuring cup: 1) not all cups are created equal, especially older vintage ones which tend to be smaller than modern ones; 2) spooning in your flour vs. scooping & sweeping affects how much flour you’re actually using in the recipe. Baking by weight takes out all the guesswork! I love this digital scale from OXO.
3 cups (300 grams) old fashioned rolled oats (not quick cooking)
2 cups (225 grams) whole wheat pastry flour
1/2 teaspoon (2.5 grams) baking powder
2 teaspoons (12 grams) fine sea salt
1/4 cup (45 grams) flax seeds
1/4 cup (85 grams) chopped walnuts, lightly toasted
1/3 cup (70 grams) extra virgin coconut oil
1/3 cup (85 grams) unsalted butter
3/4 cup (180 ml) pure maple syrup
1/2 cup (70 grams) natural cane sugar
2 large eggs, lightly beaten
Preheat your oven to 325F, with the rack adjusted to the upper third section of the oven. Grease a 12-cup muffin tin (don’t skip this step, or try to use muffin liners, greasing really is the way to go with this recipe).
Add the oats, flour, baking powder, salt, flax seeds and walnuts to a deep bowl. Stir to combine.
Add the coconut oil, butter, syrup and sugar to a medium pot over low heat. Cook just until the sugar has dissolved and the butter has melted, stirring occasionally. Pour over the flour mixture and stir with a fork a few times. Add the egg, and continue to stir until it comes together to form a wet dough.
Evenly fill each muffin cup. Bake until the outer edges are a deep golden color, 25 to 27 minutes. Let cool in the pan for 10 minutes, then transfer the oatcakes to a wire rack to cool further. May be served warm or at room temperature.