Wednesday, February 25, 2015

Oat Cakes from Heidi Swanson

Having a newborn at home and a hubby who unfortunately needs to jet off for work from time to time, calls for wholesome snacks on the go.  They are key for those gap fillers, when your tummy is telling you ‘feed me (!!)’, whilst your newborn is saying the exact same but in a slightly louder manner. I have therefore been on a sourcing rampage of wholesome, healthy and delicious recipes like granola bars, muffins, or other baked goodies that are ideal for snacking.

Being a big Heidi Swanson fan, I often find myself going to her for some new recipes. I found these oat cakes sprawled across the Internet with glowing reviews. I didn't know what to expect other than them being very tasty. I think I may have used the words 'one of my favourite recipes yet' when I was describing them the other day. They blew me away. They look so un-exciting at face value (like a muffin that forgot to rise) but are an absolute party in your mouth. They taste sweet - not a sugar sweet - rather a healthy maple syrup sweet. They are crunchy on the top, from the oat pieces having caramelized beautifully. They are dry but in a strange way that is exactly what you want them to be. And they do manage to retain moistness on the inside that can be described as somewhere in between a scone and a muffin. So satisfying. And they freeze so well, which allows you to make heaps even if hey are just meant for yourself. I can't say I was giving away my first batch in a hurry as I was, perhaps, a tad bit in love :) 

I made them gluten free by using gluten free oats and gluten free, brown bread flour. The result was fantastic. So clearly you can have a play with the flour in the recipe and have some fun with it as well. 

Give them a try if you are looking for a yummy and healthy snack on the go. I wouldn't serve them as a 'dessert' as you may get disappointed looks but they are great substitutes for breakfast if you have limited time and they also work well as treats during the day. 


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