being dense isn’t always a bad thing. being obtuse, however, is another story. ::::
My younger brother and his wife, B and L, visited late this summer, their poultry history recorded in my post for panko-crusted baked chicken. While they were here, we also discovered a sought-after apricot oatcake recipe for a friend. Knowing my foodblogging and love of oatmeal, my friend K turned me to the Stanford bookstore in search of a mimic for their hockey-puck shaped, dense, sweet apricot oatcakes. When I first went to the bookstore, which isn’t often, I sampled the wrong oatcakey thing, the square one. Since B and L were visiting from out of town, it was imperative that we bring them to the most beautiful campus ever. We strolled through the expansive mall leading us to the Stanford Memorial Church just after meandering through the Rodin statue garden, the Hoover Tower peering down at us, finally resting near the fountain outside the bookstore as Peach took a break from her bike riding. I decided that I needed to explore this oatcake business again, and sampled the correct one this time, the dense hockey-puck one my friend K reminded me to find. I immediately looked for the recipe with ingredient list in hand.
Within minutes of a Google search, I had found the exact recipe, in numerous places. L was game to make them before she and my brother headed home that day. Not only was it fun to have my sister-in-law help create, but it gave me a chance to actually get some photos with the process of forming the oatcakes. I love action shots, whether on bicycle, a kid catching a ball, or someone making some interesting food. We definitely gave the cakes the approval, as did my friend K and her family. They are perfect for a hike or in a lunchbox, or even warm on the way to the airport in a family’s carry-on bag.
Thank you K, for petitioning me to find this great recipe. And thanks to L for her baking skills and for both she and B for visiting.
- 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)
- Coarsely grind rolled oats in a blender. Mix with the flour and baking powder.
- Chop dried fruit into small pieces.
- In a separate bowl, “cream” together yogurt, fructose, honey, and vanilla.
- In 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.
- Form into 12 hockey-puck-shaped patties per the original recipe (I ended up with 14 using a ¼ measuring cup to form them).
- 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.