Low-Fat Apricot Oat Cakes - BigOven 107592
Low-Fat Apricot Oat Cakes

Low-Fat Apricot Oat Cakes

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2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Low-Fat Apricot Oat Cakes"

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Try this Low-Fat Apricot Oat Cakes recipe, or contribute your own. "" and "Cookies" are two tags used to describe Low-Fat Apricot Oat Cakes.

"I too miss those great oat pucks so thank you for investigating and posting this blog! Like the other reader, I also left the oats unprocessed, for a chewier bulkier feel. Mine turned out crumblier than the original, but still very good!"

- chowbella

Ingredients

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1/2 c Crystalline fructose
1/3 c Plain fat-free yogurt
1/2 ts Vanilla
1/4 ts Baking Powder
1 Egg white
3 c Rolled oats
1/2 c Honey
1/2 c Dried fruit
2 c Flour

Original recipe makes 12

Servings  

Preparation

From: "Jennefer Hardin - PCD" Date: 2 Aug 1995 18:31:26 -0600 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. Theyre 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! 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 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 minutes on 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. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

good Apricot Oatcake, but not great,needs more work photo by soltar1 soltar1

Calories Per Serving: 295 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I too miss those great oat pucks so thank you for investigating and posting this blog! Like the other reader, I also left the oats unprocessed, for a chewier bulkier feel. Mine turned out crumblier than the original, but still very good!
chowbella 4 years ago
I am not sure that it is necessary to process the oats. I liked having bigger pieces of the oats.
adbarber 6 years ago
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