I made these oatcakes for you today for three good reasons: 1. I loooove them. 2. They are a great on-the-go milk-making snack. 3. I had all the ingredients on hand and some pretty jam. If you've never experienced the oatcake, you're in for a treat. I have to warn you, though. They are not muffins. They do not have a cake-like crumb or delicacy. You did not do anything wrong. They ARE like 5 times heavier than a muffin with a crunchy exterior. It's crazy. These puppies are DENSE.
Before you write them off though, let's take a look at the humble oatcake's impressive list of redeeming qualities. They are brimming with lactogenic ingredients. Oats, as most of us know by now, are the holy grail of grains for breastfeeding. They deliver slow-burning energy, fiber, and enough good old-fashioned comfort that oats can even help stimulate the let-down of your milk. These oatcakes also call for flax seed rich in Omega 3 fatty acids which can be transferred through your breast milk to your baby. They're the perfect thing to get you out of your hot bowl of oatmeal rut. Oatcakes are a filling, transportable, freezable, yummy finger food you can easily share with your other kiddos. Oh and they come together really fast too. I made these during baby's morning nap and still had time to shower! Slather on some jam, coconut butter, or curd and enjoy with drink of choice.
Here's the basic recipe I've always used since I got this glorious cookbook for Christmas several years ago, but feel free to change it up. I can envision subbing out some coconut oil for a smashed banana and throwing in some mini chocolate chips for a Chunky Monkey version. Or subbing some coconut oil for applesauce and adding a teaspoon of cinnamon and dried apple bits for the fall.
Oatcakes from "Super Natural Every Day" by Heidi Swanson 3 cups rolled oats
2 cups whole wheat pastry flour
1/2 tsp baking soda
2 tsp salt
1/4 cup flax seeds
3/4 cup walnuts, chopped
1/3 cup extra-virgin coconut oil
1/3 cup unsalted butter
3/4 cup maple syrup (or honey or combination)
1/2 cup natural cane sugar (or brown sugar)
2 large eggs, slightly beaten
1. Combine dry ingredients, oats flour, baking soda, flax seeds, and walnuts in a bowl.
2. Over low heat, melt coconut oil, butter, maple syrup and sugar until dissolved.
3. Pour wet ingredients over dry and mix until moistened. Add beaten egg and mix until just combined. Do not overmix.
4. Divide mixture evenly among the 12 cups in the muffin pan, filling each one nearly to the top.
5. Bake at 350 degrees for 25-30 minutes until edges of oat cakes are golden brown.