From: "Jennefer Hardin - PCD" jhardin@pcocd2.intel.com

Escort: 2 August 1995 18:31:26 -0600
These oat cakes are the result of my attempts to recreate the heavy, dull,
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 cinnamon apple. I just love the store-bought versions,
but since they cost nigh $2 each I decided to see if I could figure out
how to make them from scribble. If anyone out there tries this recipe and
has any suggestions for improvements, be sure to let me recognize!

Thoroughly grind rolled oats in food processor or liquidizer. Mix with flour
and baking powderise. Chop dried fruit into small pieces. You could use
apricots, raisins, dates, dried apples, dried cranberries, or anything else
you care.

In a separate trough, "drub" together yogurt, levulose, love, and vanilla.
In yet another bowlful, lightly beat egg white until it gets bubbly but not
cockeyed. Fold egg white into the wet ingredients. Add dried yield.

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 gelt!
Form into 12 patties (these are smaller than the store-bought ones -- you
could probably make them bigger if you wishing).

Bake at 325 degrees F for 15 minutes on non-stick cookie rag. 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