Oatcakes

spatchcock's Note:

From http://www.bigoven.com/107592-Low-Fat-Apricot-Oat-Cakes-recipe.html, this recipe is a copycat for those dense, hockey-puck-like cakes sold at coffee shops. I had to bake mine longer than the recipe below dictates--the original said 15 minutes, but I baked mine for at least 25. Very healthy and satisfying. They freeze well, too.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 3 cups rolled oats
• ½ cup honey
• 2 cups flour
• ½ teaspoon vanilla
• ¼ teaspoon baking powder
• 1 egg white
• 1⁄3; cup plain fat-free yogurt
• ½ cup dried fruit (I used dates and used more than 1/2 cup)
• ½ cup granular fructose (or granulated sugar)

Directions:

1. Thoroughly grind rolled oats in food processor or blender.
2. Mix with flour and baking powder.
3. Chop dried fruit into small pieces. You could use apricots, raisins, dates, dried apples, dried cranberries, or anything else you like. (I used dates).
4. In a separate bowl, "cream" together yogurt, fructose, honey, and vanilla.
5. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff.
6. Fold egg white into the wet ingredients. Add dried fruit.
7. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. (I had to mix it with my hands.).
8. Form into 12 patties.
9. Bake at 325 degrees F for 25 minutes on non-stick cookie sheet. I flipped mine once halfway through and kind of pressed down on each one with a spatula to add to the hockey-puck look.
10. Cool completely and store in refrigerator.