Or, in our case this week, beach cakes.
Yesterday, in the same breath I used to say, goodnight, I also promised the kids breakfast on the beach — one more thing to love about Summer.
Click below for recipe…
This week, as we adjust ourselves back to our Swedish time zone, I am so thankful for our neighbourhood beaches and the distraction they provide! (Being outside is one of the best things to do for jet lag, here) I love an excuse for a picnic, too (here | here) and the novel idea of a breakfast on the beach makes me feel like we’re extending our vacation. These oatcakes are such a great breakfast because you just wrap them up and go! Easy to make — even toddlers can bake these — and so wholesome: they’re like a “bowl of oatmeal” in cake form.
The kids told me that I need to share the fact that these are a dry “cake” so that their firm texture doesn’t surprise you; however, their oat scone-like consistence, makes these perfect to transport and for spreading with what you love: jam, honey or nut butter.
This recipe is so unfussy that it is even perfect for the small hands of a toddler — a perfect kids bake recipe with wholesome ingredients, perfect for every day.
3 cups rolled oats or spelt oats
2 cups whole spelt flour or whole wheat pastry flour
1/2 teaspoon baking powder
2 teaspoons fine grain sea salt
1/4 cup flax seeds
3/4 cup chopped pumpkin seeds (or walnuts*)
1/3 cup extra virgin coconut oil
1/3 cup unsalted butter
3/4 cup pure maple syrup or honey
1/2 cup natural cane sugar (This is optional and personal**)
2 large eggs, lightly beaten
1. Preheat oven to 325 with a rack in the top third in the oven. Line cupcake tins with paper.
2. Combine oats, flour baking powder, salt, flax seeds, and chopped pumpkin seeds*. in a large mixing bowl.
3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar dissolves. Do not let mixture get too hot.
4. Pour coconut oil mixture over oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.
5. Bake 25 to 30 minutes until the edges of each oatcake are deeply golden. Do not over bake. Remove pan from the oven and let cool for a few minutes. Serve warm or at room temperature.
The recipe makes 12 big oatcakes or 24 small. I like to make these smaller. You can freeze extras to pull out, on the run, for one week.