Makes: 12
Ingredients
-
2
cups rolled oats
-
1 1/3
all-purpose, spelt, or whole wheat pastry flour (use gluten-free certified oat flour to make the recipe gluten-free)
-
1/2
teaspoon baking powder
-
1/2
teaspoon salt
-
1
teaspoon ground cinnamon
-
1
teaspoon ground ginger
-
1/2
cup chopped walnuts
-
2/3
cup pitted and chopped medjool dates
-
1/2
cup almond milk
-
1/4
cup grapeseed oil (or canola oil, or safflower oil, or melted coconut oil)
-
1/2
cup applesauce
-
1/2
cup maple syrup
Directions
- Preheat your oven to 350° F. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, walnuts, and dates into a large mixing bowl and whisk them all together.
- Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the 1/3 cup into your prepared muffin cups. Bake for 12 to 18 minutes, or until the cakes are lightly golden. Serve.
Photo by James Ransom