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
- 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
- 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 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. Form into 9 hockey-puck-shaped patties.
- 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.