A couple months ago when Heidi Swanson's newest cookbook, Super Natural Every Day was released there was quite a flurry of posts from the book on numerous blogs. Each recipe looked like something I wanted to make yet these oat cakes were the first to be made. I found the recipe via 5 second rule. They were hearty, sweet, full of goodness maybe most importantly they were quickly eaten. They aren't your typical muffin with all those oats in there but definitely preferred by me. Two months later the actual cookbook is in my possession and is getting quite a lot of use!
via 5 second rule
3 cups / 10.5 oz / 300 g rolled oats
2 cups / 8 oz / 225 g whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoons fine-grain sea salt
1/4 cup / 1.5 oz / 45 g flax seeds
3/4 cup / 3 oz / 85 g chopped pecans, lightly toasted
1/3 cup / 2.5 oz / 70 g extra-virgin coconut oil
1/3 cup / 3 oz / 85 g unsalted butter
3/4 cup / 180 ml maple syrup
1/2 cup / 2.5 oz / 70 g natural cane sugar
2 large eggs, lightly beaten
Preheat the oven to 325°F / 160°C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.
Combine the oats, flour, baking powder, salt, flax seeds, and pecans in a large mixing bowl.
In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.
Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.
Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.