low-fat apricot oat cakes

Categories
Cookie
Yield
12 Servings
MeasureIngredient
3 cups Rolled oats
2 cups Flour
¼ teaspoon Baking powder
⅓ cup Plain fat-free yogurt
½ cup Crystalline fructose (or granulated sugar)
½ cup Honey
½ teaspoon Vanilla
Egg white
½ cup Dried fruit (I use 12 dried apricots)

From: "Jennefer Hardin - PCD" <jhardin@...> 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, 1½ g fat.

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