Friday, February 10, 2012

Surprise! Oatcakes!

Surprises.

They have a capricious essence to them.
Generally speaking, I love surprises.
I don't hound my husband to give up birthday presents early.
If a box is labeled Do NOT open until Christmas. I wait.


And I didn't find out the sex of my first 3 children because I wanted to be surprised.
And I was.
All three times I thought for sure I was having a girl.
And all three times I was wrong.
wrong.
wrong.
wrong.

And then another pregnancy, this time a surprise.
Which is such a misnomer.
A lie, really.
Let's be honest, it's silly to refer to this as a surprise.
I know how it happened.
When it happened.
And I even know with whom it happened.
So when I use the term Surprise what I really mean is I wasn't planning on it.
Which is what happens sometimes after you've had a few.
kids, that is.
As caught off guard as I was when the test came back positive, nothing prepared me for what came next:
"Baby A is looking good-there's the heart beating strong....and Baby B....blah blah blah"


Now that's a surprise.


What does that have to do with these Oatcakes?
Not much really.

Except that I was pleasantly surprised when my kids ate them.
Especially the twins.





Oatcakes

Ingredients
3 cups rolled oats
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1 cup walnuts, chopped & toasted
1/3 cup extra virgin coconut oil
1/3 cup salted butter
3/4 cup maple syrup
1/2 cup sugar
2 large eggs, lightly beaten

Directions
Preheat Oven to 325°F and place rack in top 1/3.
Butter 12 cup muffin pan.
In a large bowl mix together oats, flour, baking powder and walnuts.
Over low heat, melt together the coconut oil, butter, maple syrup and sugar until just melted
Pour this over the dry ingredients and give a little toss. Add the eggs and mix until everything is well incorporated...no need to go uber crazy here...if you overdo it, you risk a tough cake, and these are already hearty to begin with.
Spoon into your prepared muffin pan and bake for 25-30 minutes.

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