Heidi's Oatcakes

These RULE for kids - great for breakfast on the go, camping, weekends to make together with them.
3 Cups Oats
2 Cups Flour (whole wheat or spelt)
1/2 teaspoon Baking Powder
2 teaspoon salt (i like course sea salt)
1/4 cups flax seeds
3/4 cup chopped walnuts (or pumpkin or sunflower seeds)
1/3 cup coconut oil
1/3 cup butter
3/4 cup maple syrup
1/2 cup cane sugar (i use less, or none)
2 large eggs

Preheat oven to 325 and butter a muffin tin (or use muffin papers)
Combine oats, flour, baking powder, salt, flax seeds, and walnuts (pumpkin/sunflower) in a large mixing bowl.
In a small sauce pan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir until the butter melts and sugar has dissolved (but no longer).
Pour coconut mixture over oat mix. Stir a bit and add eggs and stir again until everything comes together in a wet dough.
Spoon them into muffin cups -they wont rise, so make them as big as you want them to be.
Bake for 25 minutes until the edges are deeply golden. I like to cook them a little less, so they are more gooey - longer will make them crispier (messier with kids).
Give them to kids in the car on the way to school and everyone is happy.

Honey Spice Bread - NYT

175 grams (1/2 cup) honey

20 grams (2 tablespoons) brown sugar

62 grams (1/2 cup) whole wheat flour

62 grams (1/2 cup) rye flour

5 grams (1 teaspoon) baking powder

1 teaspoon ground anise

1/4 teaspoon freshly ground pepper

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

2 grams (1/4 teaspoon) salt

55 grams (1 extra large) egg

50 grams (3 tablespoons) milk

1. Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.

2. Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.

3. Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.

4. In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.

5. Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

Yield: About 40 mini-cakes or 1 small loaf, serving 12.