Recipe Arsenal: Apricot Oatcakes

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A couple of years ago, Will introduced me to these fabulous oatcakes he got from CoffeePeople on a trip to Portland.  Unfortunately, Starbucks bought out nearly all of the CoffeePeoples and the only ones left are in the Portland airport.  While in Portland this weekend, Will and I made a special trip to the airport – about 2 hours out of our way – just to buy a 6-pack of these.

Since the first day I tried them, I’ve been scouring the Internet looking for a way to replicate the infamous apricot oatcake.  These oatcakes are dense and heavy.  They have lots of oatmeal, dried fruit and a bit of honey.  They’re perfect for breakfast, and best enjoyed with a good cup of tea.

Low Fat Apricot Oatcakes

Ingredients:

• 3 cups rolled oats
• 2 cups flour
• 1/4 teaspoon baking powder
• 1/3 cup plain, fat-free yogurt
• 1/2 cup crystalline fructose (or granulated sugar)
• 1/2 cup honey
• 1 teaspoon of vanilla
• 3/4 cup dried apricots

Directions:

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 yet 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.  Form into 9 hockey-puck-shaped patties.
6. Bake at 325 degrees F for about 20 minutes on non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.

As with the biscuits, you can change things up for yummy variations.  For a pumpkin pie oatcake: omit the fruit, used canned pumpkin instead of the yogurt, and add 1/2 teaspoon of pumpkin pie spice.

One of my favorite variations – the chocolate oatcake: omit the dried fruit, reduce flour to 1 1/2 cups, add 1/2 cup unsweetened cocoa powder, and sprinkle some pumpkin seeds on top.

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