Apricot oat cakes

12 Servings

Ingredients

Quantity Ingredient
3½ cup Rolled oats
2 cups Flour
¼ teaspoon Baking powder
⅓ cup Fat-free yogurt
½ cup Sugar
½ cup Honey
1 Egg white
½ cup Dried fruit; (such as apricots)

Directions

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, and honey. 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! Roll out into a log shape and chop 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.

Recipe by: Net

Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on May 12, 98

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