Honey & Nut Travel Cakes
Dense, chewy oat-based cakes sweetened with honey and nuts. Filling and great for on-the-go snacking or meal prep.
- Time
- 35 min
- Serving
- 443 kcal
- Ingredients
- ≈ $0.64
- Protein
- 9 g
Ingredients
- 1 Wheat flour 32 g
- 2 Rolled oatspack 400 g ≈ $2.60 18 g
- 3 Honey 16 g
- 4 Butterpack 180 g ≈ $1.58 16 g
- 5 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
- 6 Baking powder 1 g
- 7 Salt to taste
- 8 Mixed nutspack 200 g ≈ $5.00 14 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, rolled2 oats, baking powder, and salt in a bowl.
Add melted butter4, honey, milk5, and chopped nuts; stir well.
Knead into a stiff dough, let rest 5 minutes for oats to soften, then roll2 out to ½-inch thickness.
Cut into squares and score a shallow cross on each.
Bake at 350°F (180°C) for 18–20 minutes until edges are dry and bottoms are golden.
Cool on a rack to firm up.
Tips
- Why it works
- Roll the dough to 1.5 cm thick so the flatbreads bake evenly and don't burn on the bottom. If thinner, they brown too fast and stay raw inside.
- Substitutions
- Replace the honey with 16 g of sugar, but the flatbreads will be less moist. Instead of the nut mix, use 14 g of walnuts, but chop them coarser.
- Common mistakes
- If the flatbreads stay moist inside after baking, the temperature was below 180 °C or the dough is too dense. Check doneness by a dry surface.
- Storing and reheating
- Keep in a bag for 5 days. Reheat in the microwave for 20 seconds with the plate covered. Don't freeze them, they turn crumbly.
- Serve with
- Serve with tea or coffee as a snack instead of cookies. Also goes well with yogurt or kefir as a sweet addition.
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