apricot oat cakes
Recipe type: healthy snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3 cups rolled oats
  • 2 cups flour
  • ¼ teaspoon baking powder
  • ⅓ cup plain, fat-free yogurt (I used low fat; if vegan, can replace with pumpkin or apple sauce, though I've not tried it)
  • ½ cup crystalline fructose (or granulated sugar)
  • ½ cup honey
  • 1 teaspoon of vanilla
  • ¾ cup chopped dried apricots and golden raisins
  • 1 egg white (or soaked flax seeds as an egg substitute if vegan)
  1. Coarsely grind rolled oats in a blender. Mix with the flour and baking powder.
  2. Chop dried fruit into small pieces.
  3. In a separate bowl, “cream” together yogurt, fructose, honey, and vanilla.
  4. In another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit.
  5. 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.
  6. Form into 12 hockey-puck-shaped patties per the original recipe (I ended up with 14 using a ¼ measuring cup to form them).
  7. Bake at 325 degrees F for about 20 minutes on non-stick cookie sheet. Cool completely and store in refrigerator. Bring to room temperature before eating. These keep well and may be frozen.
VARIATIONS noted on the candlelight and camomile foodblog: For a pumpkin pie oatcake: omit the fruit, used canned pumpkin instead of the yogurt, and add ½ teaspoon of pumpkin pie spice. For a chocolate oatcake: omit the dried fruit, reduce flour to 1½ cups, add ½ cup unsweetened cocoa powder, and sprinkle some pumpkin seeds on top.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/apricot-oatcakes/