Is there such a thing as a crispy heart-healthy cake wedge? We think so. In this chew-worthy snack, we’ve combined oats with coconut, a little flaxseed, and some nutty hemp hearts. Together they make a perfect treat that your heart will love.
Tip
Want another option? Press mixture into 9 x 13 in (3 L) parchment paper-lined baking dish. Pat into an even thickness. Bake for 12 to 15 minutes or until golden. Remove and immediately cut into fingers or squares with pizza cutter. Leave in pan to cool. Remove and store as above.
Crispy Oatmeal Coconut Wedges
Ingredients
- 1 cup (250 mL) large-flake gluten-free oats
- 1 cup (250 mL) gluten-free oat flour
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) sea salt
- 1/2 cup (125 mL) coconut oil, at room temperature
- 3/4 cup (180 mL) coconut sugar
- 1 Tbsp (15 mL) ground flaxseed
- 3 Tbsp (45 mL) water
- 1 cup (250 mL) unsweetened medium shredded coconut
- 1/2 cup (125 mL) hulled hemp hearts
- 1 oz (32 g) dark chocolate, melted, optional
- Preheat oven to 350 F (180 C). Grease 9 in (23 cm) tart pan with removable bottom.
Nutrition
Per serving:
- calories150
- protein1g
- fat10g
- saturated fat3g
- trans fat0g
- carbohydrates4g
- sugars0g
- fibre1g
- sodium54mg
Directions
01
In medium bowl, combine oats, oat flour, soda, and salt. Stir to blend. In separate medium bowl, combine coconut oil and coconut sugar. Stir with wooden spoon until creamy.
02
In small bowl, combine flaxseed and water. Stir to blend. Set aside for a couple of minutes to thicken. Add to oil and sugar mixture and stir in. Stir in oat mixture until completely blended, using your hands to work it together if necessary. Stir in shredded coconut and hemp hearts until blended. Alternatively, you can mix everything in a food processor and pulse until blended.
03
Transfer mixture to oiled tart pan and press into an even thickness, smoothing the surface. Bake in preheated oven for 25 minutes, until golden. Remove to rack to cool. If using chocolate, melt in bowl in microwave and drizzle overtop. Refrigerate before cutting into wedges. Best stored in the refrigerator.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
