We believe that oats cakes are a highly addictive snack. Ridiculously easy to make, super-nourishing and yes, bloody good! No flour or baking powder, just oats, nuts, fruits and creativity. Not fully convinced yet? Try our autumnal mini-cakes and enjoy them for breakfast or as a snack. To serve them as a dessert, add a scoop or two of our delicious Mixed Berries Nice-Cream to the plate.

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TYPE

Refined Sugar-free, Gluten-free option available by using gluten-free oats


INGREDIENTS

3 cups of organic rolled oats (use the gluten-free ones if preferred)

½ cup of Medjool dates

½ cup of dried figs

3 fresh organic figs

½ cup of organic walnuts

1 tsp of walnut butter

1 tsp of cinnamon

Maple syrup (if you like it a bit sweeter)



 TOPPING

Fresh organic figs

Pinch of cinnamon

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METHOD

STEP 1) Preheat the oven to 375°F/190C. Lightly oil a cupcakes baking tray.

STEP 2) Break the walnuts in small pieces and cut 2 fresh figs into cubes. Place them into a large bowl together with the rolled oats.

STEP 3) Pit the dates and place them in a small food processor together with the dried figs, the cinnamon and the walnut butter. Process these ingredients, for few seconds and pour the mixture into the large bowl with the other ingredients. Add some maple syrup if you would like to add some extra sweet.

STEP 4) Add some boiling water and stir until it has all been absorbed and the mixture is thoroughly combined. The mixture should look like sticky dough.

STEP 5) Spoon the mixture into the prepared tray and press down until compacted and even. Bake for 20-25 minutes until the cakes are firm and lightly golden.

STEP 6) Cut into slices one fresh fig and use them to decorate the cakes. Bake for other 2-3 minutes until the fruits look slightly roasted.

STEP 7) Remove the cakes from the tray and place them on a plate. Sprinkle some cinnamon and some extra maple syrup on top to taste.

STEP 8) EnjoyEat!!

 

 

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