1 1/3cupsoat flour(160g; substitute unbleached, all-purpose or white whole wheat flour)
1/2teaspoonbaking powder
1/2teaspoonsalt
1teaspoonground cinnamon
1teaspoonginger powder
2tablespoonshemp seeds or chia seeds
2/3cupraisins or currants(105g)
1/2cupalmond milk(120ml)
1/4cupavocado oil(60ml; substitute another neutral vegetable oil, such as grapeseed or canola)
1/2cupapplesauce(120g)
1/2cupmaple syrup(120ml)
Instructions
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.
Notes
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!