Honeyed Oat Cakes with Edible Gold Dust

Honeyed Oat Cakes (Vegan + Gluten-Free Variation)

Servings: 12 small cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

🥣 Ingredients:

• 1 ½ cups certified gluten-free rolled oats
• ½ cup almond flour
• ¼ tsp sea salt
• 1 tsp cinnamon
• ¼ tsp ground cardamom (optional, but warmly recommended)
• ¼ tsp baking soda
• ¼ cup coconut oil or olive oil, melted
• ⅓ cup maple syrup (or agave nectar for a lighter flavor)
• 1 tsp vanilla extract
• 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and set for 5 min)
• Optional: 2 tbsp dried cherries, chopped dates, or walnuts
• To finish: Edible gold dust

🧁 Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine:
   gluten-free oats, almond flour, salt, cinnamon, cardamom, and baking soda.
3. In another bowl, whisk together the oil, maple syrup, vanilla, and prepared flax egg.
4. Pour the wet mixture into the dry and stir to combine. Fold in any optional add-ins.
5. Shape into 12 small, slightly flattened disks and place on the baking sheet.
6. Bake for 18–20 minutes, or until lightly golden on the bottom and set on top.
7. Let cool completely before dusting with edible gold for that magical fika sparkle.

🌟 Storage:

Keep in an airtight container at room temp for 3–4 days or freeze for longer storage.