Scottish Oat Cakes A healthy adaption from a food network recipe, I make these every year; and they are part of my gift-giving to family and friends.
Yield: 22 cakes
1/4 cup hazelnuts, finely chopped 1/3 cup whole wheat pasty flour 1/3 cup brown rice flour 1/3 cup organic cocoa powder 1/4 cup wheat germ 1/2 cup rolled old-fashioned oats 1/2 teaspoon freshly ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon fine salt 1/4 cup extra virgin coconut oil, melted if hard 3 tablespoons vegan butter or grass fed organic butter 1 tablespoon apple sauce 1/2 cup sucanat ( i use a little less than 1/2;original recipe calls for 3/4 cup) 1/2 teaspoon stevia or a couple of packets 1 large egg yolks 1/2 tablespoon milled flax mixed with 1 tablespoon water, or an additional egg yolk Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-oat-cakes-scotland-recipe/index.html?oc=linkback
Preheat oven to 350 degrees F.
Line 2 mini muffin tins with mini muffin liners, or set out 22 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner. Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl. With an electric mixer on medium speed, beat the oil, butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolk and beat together with the applesauce and the flax mixture. Add dry ingredients and mix until just combined.
Scoop a tablespoon of dough into the mini muffin tins or liners, on top of the nuts. Bake until the cookies are cooked through and nuts are toasty, about 15 minutes Transfer cookies to a rack to cool. Serve. You can also bake these like drop cookies and for about 11-12 minutes.