1 1/3cupsoat flouror whole wheat pastry flour, or spelt flour
2tablespoonshemp seeds or chia seeds
2/3cupraisins or currants
1/4cupgrapeseed oilor canola oil, or safflower oil, or melted coconut oil
Preheat your oven to 350F. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, hemp seeds, and raisins/currants into a large mixing bowl and whisk them all together.
Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the 1/3 cup into your prepared muffin cups. Bake for 12-18 minutes, or until the cakes are lightly golden. Serve.
Leftover oatcakes should be stored in an airtight container in the fridge. They can be individually wrapped and frozen for up to 3 weeks and defrosted for an easy breakfast or snack on-the-go!