oat cakes, lower-carb
Using a low carb baking mix for this recipe helps out those who must limit carbohydrate intake, such as diabetics and those seeking to lose weight. I used "Carb Quick" mix in this recipe, but any lower-carb baking mix would work, such as Bob's Red Mill or Atkins.
prep time
10 Min
cook time
20 Min
method
---
yield
8 muffins
Ingredients
- 2 - eggs
- 1/2 cup xylitol brown sugar substitute, or splenda for baking
- 1/4 cup walnut oil or canola oil
- 1 cup lower-carb baking mix
- 1/4 cup ground flaxseed
- 1/4 cup plain oat bran
- 1/3 cup quick oats or rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3-4 tablespoons milk or cream
- TOPPING
- 3 tablespoons quick oats or rolled oats
- 3 tablespoons finely chopped nuts
- 2 teaspoons raw sugar (optional)
How To Make oat cakes, lower-carb
-
Step 1Grease 8 muffin cups, or line with paper liners. Preheat oven to 375°F.
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Step 2Beat together eggs, xylitol or splenda, and walnut oil.
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Step 3Stir in baking mix, flaxseed, oat bran, oats, baking powder, salt, cinnamon, and ginger. Blend well. Stir in enough milk or cream as needed to get a good muffin consistency. Spoon batter into prepared muffin pan.
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Step 4Mix together the topping ingredients. Sprinkle evenly over tops of muffins.
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Step 5Bake about 18 minutes at 375°. Allow to cool about 5 minutes in pan, then invert onto serving plate to finish cooling.
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Step 6These are great served with butter and sorghum or maple syrup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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