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Ingredientes
- 3 c. rolled oats up to 3 1/2 c.
- 2 c. flour
- 1/4 tsp baking pwdr
- 1/3 c. nonfat plain yogurt
- 1/2 c. fructose crystalline or possibly granulated sugar
- 1/2 c. honey
- 1/2 tsp vanilla
- 1 x egg white or possibly equivalent
- 1/2 c. dry fruit (12 dry apricots)
Direcciones
- 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 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 min on a non-stick cookie sheet. Cold completely and store in refrigerator. These keep well and may be frzn.
- 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 possibly cinnamon apple.
