Tim’s Favourite Supremely Delicious Oat Cakes

Let’s get right to the good stuff, shall we?

1 1/2 c flour (I like to use 1 c white and 1/2 c whole wheat)

1/4 c sugar (I’ve substituted 1/4 c honey and they turned out fine, but reduce cooking time slightly)

1 Tbsp baking powder

pinch salt

1 1/4 c oats

1/2 c raisins (or craisins)

nuts (crushed/chopped in pieces, as many as you like)

1 large egg

2/3 c melted butter (or margarine)

1/3 c milk

In a large bowl, stir together dry ingredients, including raisins or craisins and nuts.  In a separate bowl combine egg, melted butter and milk.  Add the wet mixture to the dry and give it a good stir, then roll the dough out onto a well-floured countertop.  Add flour to the rolling pin too if necessary, but don’t overdo it.  You can make these basically whatever thickness you like (they will rise a bit), just keep in mind that thinner ones will cook faster and dry out more quickly.  Bake at 400 deg. F for 10 to 12 minutes.  As mentioned above, if you use honey they seem to brown a little faster, so keep a close eye on them and tend towards less time.  Also, it isn’t necessary per se, but we cook them on a stone.

Made with love

The beauty of this recipe is that you can be creative with the extras and they always seem to turn out great.  Favourite combinations in our household – and amongst friends we’ve shared them with – include golden raisins & pecans and almonds & craisins, but really any combo of nuts and dried fruit is heavenly (brazil nuts and prunes, anyone?).

So there you have it.  Please give them a try and let us know how they turn out.  They don’t take long and they are – in Tim’s opinion at least – both better for you AND better-tasting than cookies.  Even chocolate chip cookies.  That’s right, he said it.

Ready for the oven


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