Along with the rest of the women on our Earthbound Farm trip last fall, Mom and I were immediately drawn to its co-founder, Myra Goodman. Touring their large-scale organic farming operation in California, we were in awe that this thriving business all started so small. Myra recalls bagging lettuces in her living room with husband Drew and selling them at a farm stand down the road.
Sharon, Mom, and I were also very drawn to Myra’s new cookbook with her daughter, Marea, entitled Straight from the Earth: Irresistible Vegan Recipes for Everyone. Not only did we like the book because she wrote it with her daughter, we also liked it because it’s filled with healthful, scrumptious vegan recipes. As a foodie family who has steadily decreased its meat and dairy consumption, we’re always looking for new, creative, pleasurable ways to experience food. After trying a few of her recipes we’re all asking, “Is this really vegan?”
I’ve often written about that unusual time when I didn’t make time in my life for breakfast. How it’s become something I so look forward to now. As an avid breakfast lover (perhaps evangelist even!), I’m always looking for recipes to add to my repertoire. So as I thumbed through the pages of Straight from the Earth, these cakes – Myra’s Beloved Oatcakes – spoke to me.
They’re sweet, but not too. They’re toothsome and hearty, but not too. With a cup of tea or coffee and a little fruit, it’s the perfect Goldilocks breakfast: just right.
- 3 cups / 345 g old-fashioned rolled oats
- 2 cups / 280 g whole-wheat pastry flour
- 1 tsp salt
- ¾ tsp baking powder
- ¾ cup / 180 ml maple syrup
- ½ cup / 120 ml melted coconut oil
- 1 orange, zested and juiced, plus water to make ⅓ cup / 75 ml
- 2 tbsp ground flaxseed
- 1 cup / 120 g pecans, lightly toasted 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 muffins 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 until thoroughly blended (I find it easier to do this with my hands because the batter is very stiff).
- Fill each muffin tin with ½ 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.