Yummy Nutty Oat Cakes
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Yummy Nutty Oat Cakes

Submitted by: Rude Awakening

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 12

This recipe is formulated to make 12 cookies. I used a 1/4 cup to mold 19 cookies. Delicious all the way! These are crunchy and crumbly! I would say these are a good alternative to health bars or breakfast on the run with a glass of whole milk, yum:) These are from the original Blazing Salads Cookbook. Enjoy!

Ingredients

  • 1/2 c. coconut, unsweetened, organic
  • 6 tbs. maple syrup, pure, organic
  • 2 c. oat flakes, organic
  • 1/2 c. almond meal, organic
  • 1 c. flour, brown rice, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 3 tbs. coconut oil, raw, extra-virgin, organic
  • 1/2 c. hazelnuts, raw, organic

Directions

Toast hazelnuts (with skins) and dessicated coconut. You may find it easier to remove the hazelnuts skins once they are roasted. Coconut will be golden brown once toasted. Heat oven to 190 C, 375 F, Gas 5. Place oat flakes, brown rice flour, almonds, dessicated coconut, hazelnuts and salt in a large bowl. Mix together very well. Add oil and maple syrup one at a time and mix well. Add 2 dessertspoons of cold water. Mix well. Oil (with extra coconut oil) 2 baking sheets. Mold the cookie dough into a 1/4 cup measuring utensil or use a cookie cutter. Cook for 40mins or until cookies are golden brown. Cook on the middle shelf of an oven. Store cookies in an airtight container for 1 week.