Chewy Oat Cakes
Several years ago I saw some little oat cakes at
La Montanita Coop.
They were sold singly in plastic wrap.
I bought one, liked it, saved the ingredient list,
experimented with making my own. This is my current
version that fits well into the Weight Watcher's core
program. They are chewy and dense. Good to take on a
hike or on the run for breakfast. Fast and easy to make.
Quantities are approximate. You can experiment with proportions.
This makes about 12 biscuit-sized oatcakes.
- 2-1/4 cups uncooked oatmeal
- 1/4 t. salt
- 1/2 t. cinnamon
- 1/4 t. cloves
- 1/4 t. cardamon, ground (optional)
- 7 oz tofu, mashed with a fork, well-packed into measuring cup
- approx. 1 cup mashed banana
(approx 1 very large, 2 medium, or 3 very small bananas)
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup chopped raisins or craisins (optional)
(Don't overdo. 1 cup raisins overpowers the other ingredients, but
1/2 cup is good.)
- Preheat oven to 300 degrees. (Toaster oven works well.)
- Mix together the oatmeal, salt, and spices in large bowl till
spices are evenly distributed.
- Stir in the remaining ingredients. Mix well with
your clean hands, mushing everything together well.
- Place on clean surface.
- With your hands, flatten into a slab about 3/4 inch thick.
- Use a biscuit cutter (or some such) and cut into circles.
- Put on lightly greased cookie sheet. (You don't have to leave
any space between them if space is tight in, say, toaster oven.)
- Bake for 30 to 35 minutes at 300 degrees. (They should come
out dense and chewy.)
- After they are cool, store in the refrigerator.
- Instead of banana, use approx. 2/3 cup milk plus 4 T. honey.
- Add dried fruit. (They are so good with the craisins.)
- Instead of, or in addition to, pecans or walnuts, use sunflower seeds or
chopped almonds or ground flax seed or other nuts or seeds.
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