3 c Rolled oats
2 c Flour
1/4 ts Baking powder
1/3 c Plain fat-free yogurt
1/2 c Crystalline fructose (or
-granulated sugar)
1/2 c Honey
1/2 ts Vanilla
1 Egg white
1/2 c Dried fruit (I use 12 dried
-apricots)
From: “Jennefer Hardin – PCD” jhardin@pcocd2.intel.com
Date: 2 Aug 1995 18:31:26 -0600
These oat cakes are the result of my attempts to recreate the hard, dense,
heavy oat cakes available in 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!
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 knead it with your hands like bread dough!
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 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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings