Apricot Oat Cakes

Title: Apricot Oat Cakes
Yield: 12 Servings
Categories: Fruits, Low-Fat, Quickbreads 

Ingredients: 

  3 1/2 c  Rolled oats
      2 c  Flour
    1/4 ts Baking powder
    1/3 c  Fat-free yogurt
    1/2 c  Sugar
    1/2 c  Honey
      1    Egg white
    1/2 c  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
  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
   on May 12, 98