Cost per serving $0.40 view details
- 3 c. Rolled oats
- 2 c. Flour
- 1/4 tsp Baking pwdr
- 1/3 c. Plain fat-free yogurt
- 1/2 c. Crystalline fructose (or possibly granulated sugar)
- 1/2 c. Honey
- 1/2 tsp Vanilla
- 1 x Egg white
- 1/2 c. Dry fruit (I use 12 dry apricots)
- 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 possibly 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 possibly blender. Mix with flour and baking pwdr. Chop dry fruit into small pcs. You could use apricots, raisins, dates, dry apples, dry cranberries, or possibly anything else you like.
- In a separate bowl, "cream" together yogurt, fructose, honey, and vanilla.
- In yet another bowl, lightly beat egg white till it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add in dry 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 min on non-stick cookie sheet. Cold completely and store in refrigerator. These keep well and may be frzn.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 72g|
|Recipe makes 12 servings|
|Calories from Fat 15||7%|
|Total Fat 1.77g||2%|
|Saturated Fat 0.4g||2%|
|Trans Fat 0.0g|
|Total Carbs 43.17g||12%|
|Dietary Fiber 2.8g||9%|