The twins are at the perfect age: the perfect age to make a mess out of anything. Too old for most baby foods, but too young for fork and spoon, they eat with their hands, and much of it ends up all over them and the floor. A good meal has a 30/70 ratio with 30 % of the food in their mouths and 70% on the floor and all over them. Breakfast is particularly messy. I’m not a big fan of most traditional breakfast cereals, oatmeal and grits are so messy and pre-made cereal bars are packed with sugar.
I wanted to make my own, so I started by making a bar based on baked oatmeal. The result was too spongy, wet and pretty gross to everyone except the babies. They devoured the flabby globs of ick like I was feeding them candy. I realized that pretty accurately described it since the recipe was loaded with sugar. I needed a new recipe.
Inspiration came while I was making the Fluffy Buttermilk Drop Biscuit recipe from the May 2013 issue of Cooking Light on Saturday morning. It was easy, and Squisy Delishy attacked it like he had the sugar-soaked baked oatmeal bars. I decided to tinker around with that recipe to get the baby breakfast I wanted. I replaced the white flour with oat flour and the whole wheat flour with rolled oats. Then I added a little cinnamon and cut back on the baking powder. To give the oatcakes a sweet finish, I sprinkled them with a little cinnamon sugar before baking. To make them easy for the twins to eat, I dropped them in small balls. They are a lot like scones, but without all the fat.
The finished product is a hit with the twins.
While still crumbly and not mess-free, they are so much less messy than sticky gloppy oatmeal. They are also the perfect size for little hands.
They are also a hit with everyone else. If you use gluten-free oat flour and oats, you have a gluten-free product. These oat cakes are delicious as they are, especially right from the oven, but are over-the-top good with jam. Enjoy!
Babycakes – Gluten Free Mini Oat Scones
makes 24 mini oat cakes
1 1/4 cup oat flour
1 cup rolled oats
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons butter
3/4 cup buttermilk, cold
cinnamon and sugar for dusting the tops
Preheat oven to 450 degrees. Line a baking pan with parchment paper or a non-stick baking mat. Mix oat flour, oats, sugar, cinnamon, baking powder, salt and baking soda in a large mixing bowl.
Melt the butter and cool slightly. Pour the butter into the cold buttermilk. Pour the butter and buttermilk mixture into the oats and mix until just combined.
Use a tablespoon or cookie scoop to drop the dough in 24 heaping spoonfuls onto the baking pan.
Sprinkle the tops of each oatcake with a little cinnamon and sugar.
Bake for 12 minutes, or until the tops are lightly browned. Serve warm.
Note: Not all oat products are gluten free. If you need this recipe to be gluten-free, then be sure you are using a gluten-free product. Below are links to gluten-free oat products from Amazon.