Iced Cinnamon Oat Cakes Recipes

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

ICED CINNAMON OAT CAKES

Steps:

• Preheat oven to 325°F with rack in the middle of the oven and fill a muffin tin with paper liners.
• Combine the oats, teff, sweet white rice flour, tapioca starch, xanthan gum, baking powder, salt, flax seeds, walnuts, and cinnamon in a large mixing bowl. Stir to combine.
• In a small saucepan over low heat stir the coconut oil, butter, maple syrup, and sugar until the butter has just melted and the sugar has dissolved. It is important that the mixture doesn't get too hot or it will cook the eggs in the next step.
• Pour the melted butter mixture over the oat mixture. Stir to combine then add the eggs and stir again until everything comes together. The batter will be crumbly.
• Spoon the batter into the muffin cups, almost to the top of the liner and compress the tops with the back of the spoon. Remember this is not a muffin, the batter will NOT be runny, it will be crumbly almost like a granola consistency before its baked.
• Bake for 25-30 minutes until cooked through. Remove from the oven and allow to cool in the pan for 5 minutes then transfer to a cooling rack.
• If enjoying warm serve immediately. If icing allow to cool completely then continue with the next step.
• In a mixing bowl combine the powdered sugar and milk. Beat with a whisk until smooth adding a splash more milk if needed to achieve a smooth icing that pours off of the back of a spoon in ribbons. Drizzle each completely cooled oat cake with icing.
• Oat cakes can be stored at room temperature, tightly wrapped for up to 2 days.

CINNAMON OAT CAKES

Steps:

• In a bowl, combine first 3 ingredients. Spread evenly in a skillet coated with cooking spray. Cook over medium heat for 10 minutes, flipping once. Enjoy cake topped with applesauce and berries.

NOVA SCOTIA OATCAKES

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Dissolve baking soda in hot water (add a little more water if needed).
• Combine dry ingredients with butter, then add dissolved baking soda.
• Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
• Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
• Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
• Separate the cakes along the score lines with a thin knife and then allow them to cool.
• Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.