Make Ahead

Date and Walnut Oatcakes

September  8, 2016
Photo by James Ransom
  • 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
In This Recipe
  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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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.