Gluten Free Oatcakes

Even though I've stopped eating gluten, I have most certainly not given up baking or baked goods. I've just had to learn to substitute when I need to, or to try recipes that are specifically written as gluten free. I've learned that just subbing in a gluten free flour mix can be really hit or miss, but there are days when I see a recipe made with wheat flour that I must make, and waiting for a skilled GF baker to tweak the recipe simply isn't an option. Case in point, these Oatcakes from Heidi Swanson's new book, Super Natural Everyday. I love the style of her recipes and love her focus on whole foods and this book is a great follow up to her first, which is also in my cookbook collection.

I am actually a big fan of this sort of breakfast food—the kind that you can make once and eat 12 times (or freeze), the kind that's loaded with wholesome ingredients that will keep me going through the morning. And since we had a jar of homemade (by someone else!) lemon curd that needed to be eaten on something delicious, I decided to make these muffin-esque cakes. 

Note: These are actually in the dessert chapter, but after reducing the sugar a bit, I decided that they were a very appropriate breakfast! Also, if you are in the market for a new batch of recipes that rely on whole, good foods, this is the cookbook for you!

Gluten Free Oatcakes
Adapted from Super Natural Everyday

3 cups gf rolled oats
2 cups gluten free flour mix

1/2 t baking powder

2 t fine grain sea salt

1/4 cup flax seed meal

3/4 cup chopped walnuts

1/3 c extra virgin coconut oil

1/3 c unsalted butter

1/2 c maple syrup

1/4 c natural cane sugar

2 large eggs, lightly beaten

1. Preheat the oven to 325 F with a rack in the top third. Butter or line a standard 12-cup muffin pan.
2. Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large bowl.

3. In a medium saucepan over low heat, combing the coconut oil, butter, maple syrup and sugar and slowly melt together. Stir until the butter melts and the sugar has dissolved, but don't let the mixture get too hot. You don't want to cook the eggs on contact in the next step.

4. Pour the oil mixture over the oats 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 muffin cups, nearly filling them.

5. Bake for 25-30 minutes, until the edges of each oatcake are deeply golden. Remove pan from 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.