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Ingredients
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2 cups
rolled oats
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1 1/3
all-purpose, spelt, or whole wheat pastry flour (use gluten-free certified oat flour to make the recipe gluten-free)
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1/2 teaspoon
baking powder
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1/2 teaspoon
salt
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1 teaspoon
ground cinnamon
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1 teaspoon
ground ginger
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1/2 cup
chopped walnuts
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2/3 cup
pitted and chopped medjool dates
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1/2 cup
almond milk
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1/4 cup
grapeseed oil (or canola oil, or safflower oil, or melted coconut oil)
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1/2 cup
applesauce
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1/2 cup
maple syrup
Directions
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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.
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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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