APRICOT OAT CAKES
A recreation of the dense, heavy oat cakes available in some northern California coffee houses and health food stores. They're shaped like hockey pucks and come with a choice in fruit. Source: www.fatfree.com/recipes/desserts/apricot-oat-cakes
Provided by QuanYin4
Categories Lunch/Snacks
Time 35m
Yield 12 Oat Cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder.
- In a separate bowl, "cream" together yogurt, dry sweetner, honey and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into 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. Add water if the mixture is too dry. Form into 12 patties.
- 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.
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Tshepho Khutshwe
[email protected]These oatcakes look delicious! I can't wait to try them.
Asfin Alone
[email protected]Yum! These oatcakes were a hit with my family. They're so quick and easy to make, and they're a great way to use up leftover jam. I'll definitely be making these again.
Lokkhon Haite
[email protected]I've been looking for a healthy and tasty oatcake recipe, and this one definitely fits the bill! The apricot jam adds a lovely sweetness that balances out the heartiness of the oats. I'll be making these again for sure.
Johnjohn Ross
[email protected]These oatcakes were a delightful surprise! They were so easy to make and tasted absolutely delicious. I loved the combination of the sweet apricots and the nutty oats. I will definitely be making these again!