Oatcakes

• 3 cups rolled oats
• 2 cups whole wheat pastry flour
• 1/2 tsp baking powder
• 2 tsp fine-grain sea salt
• 1/4 flax seeds
• 3/4 cup chopped walnuts - lightly toasted
• 1/3 cup extra-virgin coconut oil
• 1/3 cup unsalted butter
• 3/4 cup maple syrup
• 1/2 cup natural cane sugar
• 2 large eggs, lightly beaten

Preheat oven to 325F with a rack in the top third of the oven.  Butter standard 12 cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

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 has dissolved, but don't let the mixture get too hot.  You don't want to cook the eggs on contact in the next step.

Pour coconut oil mixture over the oat mixture.  Stir witha  fork, add the eggs, and stir again until everything comes together into a wet dough.  Spoon the dough into muffin cups, nearly filling them.

Bake for 25 to 30 min, until the edges of each oatcake are deeply golden.  Remove pan from oven and let cool for a couple of minutes.  Then, run a knife around the edges of the cakes and tip them out onto a cooling rack.  Serve warm or at room temperature.

Source: Super Natural Every Day, Heidi Swanson (http://www.101cookbooks.com/)