I’ve had the itch to bake this month. I’ve had a ton of recipes bookmarked from different cookbooks I’ve been exploring, and when I finally decided that it was time to finally just get something into the oven, these oatcakes are what I made. And, I couldn’t have made a better choice, because they are delicious.

I was so excited to be able to use spelt flour for the first time. After browsing a little while back through Good to the Grain, I’ve been ready to incorporate more whole grain flours (other than whole wheat) into our baked goods. Besides spelt flour (which is on the less expensive end of whole grain flours), these also have a ton of oats and a handful of flax seeds. They’re dense and have just the right amount of sweetness from maple syrup and are the perfect accompaniment to tea or coffee or alone as an afternoon pick me up.

And yet again, I don’t have a photo of the final product because they got shared and devoured so quickly. This is even after making them twice in one week! You’ll have to make them yourself to see what they look like out of the oven.

Walnut and Raisin Oatcakes, barely adapted from Supernatural Everyday

3 cups rolled oats
2 cups spelt flour (I think regular or whole wheat flour would work okay too, but haven’t tried)
1/2 teaspoon baking powder
2 teaspoons fine grain salt (it seems like a lot, but it balances out the sweetness)
1/4 cup flax seeds
3/4 cup chopped, toasted walnuts 
1/2 cup raisins or other chopped dried fruit
1/3 cup coconut oil
3/4 cup maple syrup and/or honey
1/2 cup natural cane sugar (I used turbinado)
2 large eggs, lightly beaten

Preheat the oven to 325 degrees, with a rack placed in the top third of the oven. Butter a muffin pan (you could make 12 huge ones, but I did 16 regular sized ones).

In a large mixing bowl, combine the oats, flour, baking powder, salt, flax seeds, walnuts, and raisins.

In a medium saucepan over low heat, combine the coconut oil, maple syrup, and sugar. Stir until the butter just melts, don’t let it get to hot.

Pour the liquid mixture over the dry ingredients. Stir together with a fork, add the eggs, and stir again until just combined. Use an ice cream scoop or spoon to fill the muffin tin, fill each just under the top. Or load them up if you want to stick to one muffin tin.

Bake for 25-30 minutes, until the edges of the cakes are golden brown. Let cool and remove by running a butter knife around the edges.