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Crispy Oatmeal Coconut Wedges

Makes 24 crispy heart-healthy wedges.


    Crispy Oatmeal Coconut Wedges

    Is there such a thing as a crispy heart-healthy cake wedge? We think so. In this chew-worthy snack, we’ve combined oats with coconut, a little flaxseed, and some nutty hemp hearts. Together they make a perfect treat that your heart will love.



    Want another option? Press mixture into 9 x 13 in (3 L) parchment paper-lined baking dish. Pat into an even thickness. Bake for 12 to 15 minutes or until golden. Remove and immediately cut into fingers or squares with pizza cutter. Leave in pan to cool. Remove and store as above.


    Crispy Oatmeal Coconut Wedges


    • 1 cup (250 mL) large-flake gluten-free oats
    • 1 cup (250 mL) gluten-free oat flour
    • 1/2 tsp (2 mL) baking soda
    • 1/4 tsp (1 mL) sea salt
    • 1/2 cup (125 mL) coconut oil, at room temperature
    • 3/4 cup (180 mL) coconut sugar
    • 1 Tbsp (15 mL) ground flaxseed
    • 3 Tbsp (45 mL) water
    • 1 cup (250 mL) unsweetened medium shredded coconut
    • 1/2 cup (125 mL) hulled hemp hearts
    • 1 oz (32 g) dark chocolate, melted, optional
    • Preheat oven to 350 F (180 C). Grease 9 in (23 cm) tart pan with removable bottom.


    Per serving:

    • calories150
    • protein1g
    • fat10g
      • saturated fat3g
      • trans fat0g
    • carbohydrates4g
      • sugars0g
      • fibre1g
    • sodium54mg



    In medium bowl, combine oats, oat flour, soda, and salt. Stir to blend. In separate medium bowl, combine coconut oil and coconut sugar. Stir with wooden spoon until creamy.


    In small bowl, combine flaxseed and water. Stir to blend. Set aside for a couple of minutes to thicken. Add to oil and sugar mixture and stir in. Stir in oat mixture until completely blended, using your hands to work it together if necessary. Stir in shredded coconut and hemp hearts until blended. Alternatively, you can mix everything in a food processor and pulse until blended.


    Transfer mixture to oiled tart pan and press into an even thickness, smoothing the surface. Bake in preheated oven for 25 minutes, until golden. Remove to rack to cool. If using chocolate, melt in bowl in microwave and drizzle overtop. Refrigerate before cutting into wedges. Best stored in the refrigerator.


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    This recipe is part of the Heartfelt Foods collection.



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    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.