Ever plan on having a simple light dinner and find that, when the moment arrives, you’re a bit hungrier than a light meal will take care of? To boot, it’s the end of a long week and you…are…tired.
I had planned on us having grilled chicken noodle soup. I had made it last weekend and froze the leftovers because I knew it was supposed to turn cold again. Friday is usually sandwich night and I wanted something hot on a cold night. My husband commented that he didn’t know if there was enough soup for 3 people (hint hint….I want more than that for dinner), so I thought biscuits would be the answer. But I just didn’t really want to make the effort. My answer…oatcakes.
Oatcakes have been around for centuries and for good reason….they are easy to make. And if you make them right, they can be very tasty and satisfying as well. Honey and oats is also a classic combination. Add some cinnamon and you got a great cold stopping combination. Serve them with chicken noodle soup and no cold would dare set foot in your house again (well at least for the night).
Tasty, slightly sweet (your definitely will know that honey is the sweetener) and they will fill you up without tasting heavy. My husband and son loved them.
3 cups rolled oats (do not use quick or instant)
2 cups whole wheat pastry flour
1/2 Tbs baking powder (aluminum-free)
1 tsp table salt
2 tsp ground cinnamon
1/4 cup ground flax
3/4 cup chopped walnuts (or your favorite-sunflower seeds work really well)
1/2 cup golden raisins (optional)
2/3 cup fruity olive oil
1 cup honey
Preheat oven to 325 F/160 C
In a medium bowl combine dry ingredients, nuts and raisins. Stir and set aside. In your mixer’s bowl, beat honey, olive oil and eggs together. Carefully add flour/oat mixture and mix until combined. In greased or nonstick muffin tins, use an ice cream scoop to fill muffin tin 3/4’s full. Bake for 30-35 minutes until golden. Remove and let cool for 5 minutes, then remove from tins and cool completely….or eat them just a few minutes later while nice and warm with a light dinner of your choice.
The remaining cakes make a great breakfast on the run. Or tuck them away in your lunch bag or purse for a snack during the day. Enjoy!
TOO MUCH WORK
Hi Ann Marie-I’m sorry you feel that way about making this tasty dish. Prepping this for baking takes about 15 minutes and gives you something that not only takes good, but is good for you. You can’t get a “pre-mix” of this. And though it takes 10 minutes longer than a premix, it only has 10 ingredients. Try counting how many are in pre-mix packages and knowing what they all are. Best of luck to you finding recipes worth your time and efforts. Thanks for stopping by.