Straight from the Earth

MYRA’S BELOVED OATCAKES

I first discovered oatcakes at a little crumpet shop in Carmel. I used to eat them for breakfast several times a week, and I was practically heartbroken when the bakery closed more than a decade ago. So it is with great enthusiasm that I can report I’ve resumed my oatcake habit—and this recipe makes the best oatcakes I’ve ever tasted. They contain so many wholesome and delicious ingredients, I couldn’t settle on a title. Should I call them “Orange, Cranberry, Coconut Oatcakes”? Maybe “Maple, Pecan, Cranberry Oatcakes”? Or “Whole-Grain Flax-Coconut-Cranberry Oatcakes”? So instead of singling out any ingredients, they became “Myra’s Beloved Oatcakes.”

These treats lie somewhere between a muffin and a granola bar; they are very dense and barely rise when they bake. For me, they are absolutely perfect as a breakfast or snack with a cup of hot tea. I also like to make them as thinner, crispier oat squares (directions for that variation follow). They’re easy to transport, and eaten with peanut butter or almond butter, they’ll keep you full—and satisfied—for a long time. If you, too, develop a serious oatcake habit, the recipe makes a generous amount; you can freeze them and thaw at room temperature in about an hour. —MYRA

Makes 16 cakes

3 cups/345 g old-fashioned rolled oats

2 cups/280 g whole-wheat pastry flour

1 tsp salt

³/₄ tsp baking powder

³/₄ cup/180 ml maple syrup

¹/₂ cup/120 ml melted coconut oil (see page 215)

1 orange, zested and juiced, plus water to make ¹/₃ cup/75 ml

2 tbsp ground flaxseed

1 cup/120 g pecans, lightly toasted (see page 117) and coarsely chopped

1 cup/120 g dried cranberries

1 cup/80 g unsweetened shredded coconut

Preheat the oven to 325°F/165°C/gas 3 and generously grease 16 muffin cups.

In a large mixing bowl, stir together the oats, flour, salt, and baking powder.

In a medium bowl, combine the syrup, coconut oil, and orange zest.

In a small bowl, whisk together the orange juice and flaxseed. Add them to the wet ingredients, and whisk thoroughly to combine.

Mix the wet ingredients into the dry ingredients and stir until just combined.

Add the pecans, cranberries, and coconut. Mix together just until thoroughly blended (I find it’s easier to do this with my hands because the batter is very stiff).

Fill each muffin tin with ¹/₂ cup/120 ml batter. Press down so the batter is lightly compact and the top is flat. The muffin cups should be close to full.

Bake for 25 to 35 minutes, until the tops are golden brown. Remove from the oven and cool them in the pan on a rack for 5 minutes. Turn out the oatcakes onto the rack and continue cooling for another 10 minutes. Serve them warm or at room temperature.