Tasty Cakes

I had a rough day today. I had to go get blood taken to confirm that I've had chicken pox, and when I have blood taken I have a tendency to hyperventilate, pass out, vomit, or any combination thereof. We all have a weakness or two, right? Anyway, now I'm ignoring my homework and doing the things I enjoy doing, one of which is baking. I just pulled some delicious oat cakes out of the oven. Wanna see? Here they are:

I know, they're tiny. Almost cookie-like. The dough ended up being a bit crumbly, so I scooped it onto my parchment-clad baking pans with the aid of a cookie dough scoop. I initially found a normal scottish oat cake recipe and adapted in using palm sugar instead of cane, coconut oil instead of butter, and adding my go-to spice combo, cinnamon, cloves, and nutmeg. Mmm. So the adaptations make this delicious snack a blood-sugar balancing, blood purifying, bad-flora killing super cookie. What more could you ask for? Oh yeah, and they taste uh-MAZE-ing!

Modified Scottish Oatcake

1 1/2 cups old fashioned oats
1 1/2 cups oat flour (I just used my food processer)
1/4 cup palm/coconut sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves (guesstimate)
1/4 teaspoon nutmeg (ditto)
1/2 cup coconut oil
1 egg
2 tablespoons water

You know the drill. Combine the dry, add the oil till crumbly, combine the wet together, then add that to the oat mess. I flattened them with the bottom of a glass, then baked at 350 for about 5-8 minutes (i wasn't paying attention, i just waited till they smelled done.)

If I find something else worth baking today, I will definitely let you know :)