Honeyed Oat Cakes with Edible Gold Dust

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Courses: Breakfast, Dessert

Servings: 12

Dietary: Flours + Cereals, Grains

Description

Wholesome, golden bites kissed with warm spice and a shimmer of edible gold.

Ingredients

Instructions

1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
In a large bowl, combine oats, almond flour, salt, cinnamon, cardamom, and baking soda.
3
In a separate bowl, whisk together the melted coconut oil, honey, vanilla, and egg until smooth.
4
Stir the wet ingredients into the dry until combined. Fold in optional nuts or fruit if using.
5
Use your hands or a small scoop to form 12 compact disks (about 2 inches wide), and place on the baking sheet.
6
Bake for 15–20 minutes, until golden on the edges and set in the center. Let cool completely on a rack.
7
Once cooled, lightly brush or dust with edible gold for a magical, shimmering finish.

Note

These are perfect for fika or gifting! Store in an airtight container for up to 4 days, or freeze and reheat for a warm treat on chilly mornings.

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

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

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

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