
I made these this morning for Javen and he LOVES them. The recipe is from Williams and Sonoma's Cooking For Baby cookbook. Great cookbook with recipes for babies first foods to dinner ideas into the toddler stages. They recommend that you feed the oatcakes to children 12 months and over (it contains honey, which should not be given to babies under 12 months.)
Here's a way to feed your toddler his oatmeal without fighting over the spoon. You'll feel good about sharing this breakfast with your little one, as it provides all of the solid nutrition of whole grain oats, plus a little fruit for good measure, without the sugars, additives and preservatives found in most prepackaged breakfast bars.
Ingredients:
Vegetable-Oil spray (I used olive oil spray)
Old-fashioned rolled oats- 2 cups
Ground cinnamon- 1/2 tsp (I probably used 1.5 tsp....I love cinnamon!)
Baking soda -1/2 tsp
Salt- 1/8 tsp
Unsalted butter- 2tsp, melted
Honey- 1 Tbsp
Dried apricots- 3 Tbsp finely chopped
Finely shredded unsweetened coconut- 2 Tbsp
(I also added milled flax seed. There are a few recipes in this book that call for it so I had it on hand. Adds an extra punch of nutrition with no yucky flavor.)
(Makes 15-18 two inch rounds)
Preheat oven to 400 degrees. Line 2 baking sheets with foil and spray with oil.
In a mixing bowl, combine oats, cinnamon, baking soda and salt. Make a well in the center and add the butter and honey. Combine with a rubber spatula until all oats are coated. Mix in apricots and coconut. Heat 1 cup of water in a teakettle or saucepan until very hot but not boiling. Add hot water 2 tablespoonfuls at a time to oat mixture, stirring after each addition with a rubber spatula, until oats become wet and sticky. You will not need to use all of the water. With wet hands, mix oat dough a final time. Dough will be sticky and loose.
Using 2 large spoons, scoop and drop dough onto prepared baking sheets. With wet fingertips, shape dough into 2 inch round, flat oatcakes.
Bake oatcakes until edges turn golden brown and centers are firm and not sticky, about 15 minutes. (I think 15 minutes might be a little long as mine turned out a little over-baked around the edges. I would try baking for less time or lowering the oven temperature.) Transfer to a wire rack and cool completely. The oatcakes will crisp while cooling. (I found that they fall apart if you don't let them sit on the cookie sheet for a few minutes before transferring to the wire rack.)
To store: Hold cakes in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. (I think we'll run out in 3 days. He's been asking for more all morning!)