Make Ahead

Date and Walnut Oatcakes

September  8, 2016
Photo by James Ransom
  • Makes 12
Ingredients
  • 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
Directions
  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 is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.