The oatcakes from "Super Natural Every Day" cookbook by Heidi Swanson. You can make these vegan by using only coconut oil instead of a mix of the coconut oil and butter, and substitute applesauce for the eggs while adding an extra 2 teaspoons of baking powder to the dry ingredients. I use cashews or hazelnuts instead of walnuts because I don't like walnuts.

These keep in the fridge for about a week, freeze well, and travel well in a camelbak for mid-ride snacking. I eat them for breakfast before a ride and they sit well in my stomach and keep me fueled for a long time. And they are delicious!