Apricot Oat Cakes

Title:
Apricot Oat Cakes

Yield:
12 Servings

Categories:
Fruits,
Low-Fat,
Quickbreads




Ingredients:





 3 1/2 c  Rolled oats


     2 c  Flour


   1/4 ts Baking powder


   1/3 c  Fat-free yogurt


   1/2 c  Sugar


   1/2 c  Honey


     1    Egg white


   1/2 c  Dried fruit; (such as


          -apricots)






 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


 
on May 12, 98