Date: Mon, 31 Jul 1995 17:46:56 -0700
From: "Jennefer Hardin - PCD" (jhardin@pcocd2.intel.com)
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 (jhardin@pcocd2.intel.com)
INGREDIENTS:
3 cups rolled oats
2 cups 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)
PROCEDURE:
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).
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