INGREDIENTS

INSTRUCTIONS

From: "Jennefer Hardin - PCD" <jhardin@pcocd2.intel.com>  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. 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  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 Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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