Whole-Wheat Oatmeal & Honey Cakes
Makes: 12 cakes
  • 2 cups (175 g) quick oats
  • 11⁄2 cups (175 g) whole-wheat flour
  • 2 tsp baking powder
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp ground ginger
  • 3⁄4 tsp sea salt
  • scant 1 cup (225 ml) buttermilk
  • 1⁄2 cup (125 g) honey
  • 6 tbsp (90 ml) coconut oil, melted (or another type like canola or sunflower oil), plus extra for greasing
  • 2 eggs
  1. Preheat the oven to 350°F (175°C). Grease 12 small ramekins (or a 12-cup muffin pan).
  2. In a bowl, combine the oats with the flour, baking powder, cinnamon, ginger, and salt.
  3. Beat the buttermilk with the honey and oil using an electric beater or a whisk. Then, while beating, add the eggs.
  4. Pour the egg mixture into the dry ingredients and beat into a smooth, even batter.
  5. Divide the batter among the 12 ramekins and bake for about 20 minutes, until a bamboo skewer inserted into the middle comes out clean. Let cool, then turn out of the ramekins.
Recipe by Bakepedia at https://www.bakepedia.com/whole-wheat-oatmeal-honey-cakes/