Low Fat Apricot Oat Cakes
 
These oat cakes are the result of my attempts to recreate the dense, 
heavy oat cakes available in some coffee houses and health food 
stores in northern California. They're shaped like hockey pucks, 
and they come in apricot/raisin or cinnamon apple. I just love the 
store-bought versions, but since they cost almost $2 each I decided 
to see if I could figure out how to make them from scratch. If 
anyone out there tries this recipe and has any suggestions for 
improvements, be sure to let me know! 
Jennefer Hardin (jhar...@pcocd2.intel.com) 
 
3 cup  rolled oats
2 cup  flour
1/4 tsp  baking powder
1/3 cup  plain fat-free yogurt
1/2 cup  crystalline fructose (or granulated sugar)
1/2 cup  honey
1/2 tsp  vanilla
1   egg white or equivalent
1/2 cup  dried fruit (I use 12 dried apricots)
 
Thoroughly grind rolled oats in food processor or blender. Mix 
with flour and baking powder. 
Chop dried fruit into small pieces. You could use apricots, raisins, 
dates, dried apples, dried cranberries, or anything else you like. 
In a separate bowl, "cream" together yogurt, fructose, honey, 
and vanilla. In yet another bowl, lightly beat egg white until 
it gets bubbly but not stiff. Fold egg white into the wet 
ingredients. Add dried fruit. 
Combine wet and dry ingredients. The dough gets pretty stiff and 
is hard to mix. You may even have to dive in there with your hands 
and squish it together! Form into 12 patties (these are smaller than 
the store-bought ones -- you could probably make them bigger if you 
want). 
Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool 
completely and store in refrigerator. These keep well and may be 
frozen. 
 
Per patty: 250 calories, 1.5 g fat (5.4% calories from fat). 
 
 
 
* Exported from MasterCook II * 
 
 
(ID: 81173) Mirror: rec.food.recipes: Thu, Jul 18, 2002


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