Date and Walnut Oatcakes

By Gena Hamshaw
September 8, 2016
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Makes: 12

  • 2 cups rolled oats
  • 1 1/3 all-purpose, spelt, or whole wheat pastry flour (use gluten-free certified oat flour to make the recipe gluten-free)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • 2/3 cup pitted and chopped medjool dates
  • 1/2 cup almond milk
  • 1/4 cup grapeseed oil (or canola oil, or safflower oil, or melted coconut oil)
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  1. Preheat your oven to 350° F. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, walnuts, and dates into a large mixing bowl and whisk them all together.
  2. Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium­-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the 1/3 cup into your prepared muffin cups. Bake for 12­ to 18 minutes, or until the cakes are lightly golden. Serve.

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