When I used to live in Honolulu, Hawaii oatcakes were a staple at the corner coffee shop across from the beach.
They’re chewy and satisfying for breakfast, filled with oats and nuts and fruit, and even some butternut squash. Here’s my version of these delicious tropical bites.
Dry ingredients to mix
- 4 cups oats
- 2 cups gluten-free flour
- 1 cup almond flour
- 1 cup coconut sugar
- 1 tsp salt
- 1/2 tsp cinnamon
Wet ingredients to blend
- 1/2 cup canola oil
- 1/2 cup mashed butternut squash
- 1/2 cup honey
- 1/2 cup maple syrup
- 2 flax eggs ((2 Tbsp ground flax seeds + 5 Tbsp water mixed and rested in the fridge for 5 minutes))
- 2 tsp vanilla
- 1/3 cup walnuts
- 1/3 cup cashews
- 1/3 cup almonds
Fruit to mix in
- 1 1/2 cups raisins
- 1 cup dried cranberries
In a large bowl, mix the oats, flours, coconut sugar, salt, and cinnamon. Set aside.
In a blender, mix the oil, squash, honey, maple syrup, flax eggs, vanilla, walnuts, cashews and almonds. Blend until smooth.
Add wet to dry ingredients and mix well, then fold in the raisins and cranberries.
Spread the mixture into a parchment-lined 8×8″ glass dish.
Bake at 350F for 30 minutes until golden around the edges. The middle will still be soft and chewy.
Cool and cut into squares. Enjoy fresh or keep in the fridge or freezer for later warming up. ❤️
Hawaiians also have a beautiful practice of forgiveness, called Hoʻoponopono.
You come together with a person who has hurt you or who you’ve hurt. You stand in front of each other, make solid eye contact, and say 4 phrases from your heart, with deep sincerity.
I love you.
Please forgive me.
Each person says these words, sometimes many times over, and if there’s enough sincerity, it’s a very powerful practice of forgiveness.
You can even practice it with yourself in the mirror. Send you lots of love and forgiveness today!