Oatcakes from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 204) by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat pastry flour for spelt flour, and brown sugar for cane sugar.

  • joanne_15p068 on February 05, 2026

    These are known as Heidi Muffins in our house. My husband makes a batch once a month. They freeze and refrigerate well. We used to use a bag of Trader Joe’s golden berry blend as the fruit, but it seems to have disappeared from the shelves. Any mix of small dried fruit works for me. I do soak the oats (usually Bob’s Red Mill thick oats) in about 1/2 a cup of milk for 15 minutes before mixing everything together. We like the just slightly softer texture it brings.

  • Rutabaga on February 06, 2017

    I find these rather addictive, so have to force myself to only eat one. They are perhaps a little sweeter than they need be, but that's probably one reason my sons and husband are happy to eat them. They also keep well for several days, so are a great snack to pack on trips.

  • monica107 on January 25, 2014

    I made these without the flax seeds, and swapped the coconut oil for more butter. While I really do like them a lot I find them too sweet for my taste, and I may take on the challenge of making them a healthier breakfast option.

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