Mabel June’s Oat Cakes
 
Cook time
Total time
 
Ingredients
  • 3 cups rolled oats
  • 2 cups spelt flour
  • 1/2 tsp baking powder
  • 2 tsp fine-grain sea salt
  • 1/4 cup hemp hearts**
  • 3/4 cup chopped pecans, lightly toasted
  • 3/4 cup chopped dried figs
  • 1/3 cup coconut oil
  • 1/3 cup butter, unsalted
  • 3/4 cup maple syrup, No. 3 dark
  • 1/2 cup natural cane sugar
  • 2 large eggs, lightly beaten
Instructions
  1. Preheat oven to 350°F. Grease l8 muffin cups or line with silpat liners.
  2. In a medium saucepan, stir together the coconut oil, butter, maple syrup and cane sugar then heat on low until sugar has melted. Set aside to cool.
  3. In a large mixing bowl, mix together the oats, spelt flour, baking powder, sea salt and hemp hearts. Add chopped pecans and dates, using hands to mix together.
  4. Whisk the two eggs into the cooled coconut oil mixture. Gently pour this mixture into the dry flour mixture and fold to thoroughly blend. Do not overmix.
  5. Scoop into greased or silpat lined muffin tins. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Serve hot out of the oven or cool on racks and store.
  7. Adapted from H Swanson’s Oat Cakes recipe.
Notes
** Hemp Hearts are made by shelling the hemp seeds.. they have a nutty flavor and are loaded with vitamins, protein, omegas, minerals and fiber. They come ready to use in a package, usually sold at Health Food shops and Whole Food type grocers. Hemp Hearts can be sprinkled on yogurt, salads, cereal.. Substitute with flax seed if you don’t have access to Hemp Hearts. Here is a link for a Canadian Brand I used, but I’m sure there are others: Manitoba Harvest Hemp Hearts
Recipe by Just a Smidgen at https://justasmidgen.com/2012/04/22/mabel-junes-oat-cakes/