Recipe - Apricot Oat Cakes

3 One half cup Rolled oats
2 cup Flour
One fourth teaspoon Baking powder
1/3 cup Fatfree yogurt
One half cup Sugar
One half cup Honey
1 Egg white
One half cup 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
storebought ones you could probably make them bigger if you want).

Bake at 325 degrees F for 15 minutes on nonstick cookie sheet. Cool
completely and store in refrigerator. These keep well and may be frozen.

Recipe by: Net

Posted to JEWISHFOOD digest by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on May 12, 98