Oatcakes

Lately my pregnancy has left my appetite so all over the map. Hungry almost always, but so quickly and easily filled up that regular meals just don't work so well anymore.
I feel like I'm constantly searching for quick healthy snacks that I don't get bored of. Sometimes it feels like the search is endless.

Well today I think I found a new snack that I hopefully won't get sick of in the next 3 months, cause these are perfect! Oats, whole wheat flour, nuts, flax and just enough sweetener to make them addictive. Yum!

These oatcakes come from Heidi Swanson's "Super Natural Everyday"

3 cups of rolled oats
2 cups of whole wheat pastry flour
2 teaspoons salt
1/2 teaspoon baking powder
1/4 cup flax seeds
3/4 cup chopped toasted walnuts
1/3 cup coconut oil
1/3 cup butter
3/4 cup maple syrup
1/2 cup cane sugar
2 eggs, lightly beaten

Preheat oven to 325 degrees. Grease a standard sized muffin pan.
Combine oats, flour, salt, baking powder, walnuts and flax seeds in a large bowl. In a saucepan over low heat melt the butter, coconut oil, maple syrup and sugar together (don't let it get too hot or it'll cook the eggs).
Pour butter mixture over flour mixture and stir to combine. Add eggs and continue to mix until well combined.
Pour batter into prepared pan and fill cups just to the top.
Bake for 25-30 minutes or until edges are a deep gold colour.*
Let cool for a minute in pan, then using a knife gently loosen cakes from pan and let cool on wire rack.



*It took close to 10 extra minutes for mine to get to this point.