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Recipe Name: Apricot Oat Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

3 1/2 Cup(s) ROLLED OATS
2 Cup(s) Flour
1/4 Teaspoon(s) Baking Powder
1/3 Cup(s) Fat-free yogurt
1/2 Cup(s) Sugar
1/2 Cup(s) Honey
1 Egg white
1/2 Cup(s) Dried fruit, such as
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

Nutrition (calculated from recipe ingredients)
Calories: 161
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 20.6mg
Potassium: 63.2mg
Carbohydrates: 37.4g
Fiber: <1g
Sugar: 21.1g
Protein: 2.9g

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