Fruity Oat Cakes
| Ingredient | 7 3" Cakes | 7 8cm Cakes |
|---|---|---|
| raisins | ¼ cup (1½ oz.) | 40g |
| dried apricots | 1½ oz. (¼ cup chopped) | 40g |
| dried sweetened cranberries | ¼ cup (1½ oz.) | 40g |
| fresh apple | 1 medium | 1 medium |
| rolled oats | 2½ cups | 230g |
| cinnamon | 1½ tsp. | 1½ tsp. |
| light brown sugar | 6½ Tbsp. (2.8 oz.) + 2 tsp. | 80g + 2 tsp. |
| black tea (brewed, strong) | ⅓ cup | ⅓ cup |
| orange juice | ⅔ cup | 150ml |
| agave syrup | 3 Tbsp. | 3 Tbsp. |
These chewy, fruit-loaded, harvest-themed treats are somewhere between a granola bar and a cookie, and, true to form, work as either a sweet, filling snack or a relatively healthy (and hearty) dessert. The original recipe advertised the fact that they’re vegan and fat free, but it seems a shame to even mention that—any fan of dried fruit should love them. The fructose-heavy agave syrup used to help the oat base stick together adds even more fruity flavor.
Preparation
- Chop dried apricots into raisin-sized pieces.
- Line a baking sheet with a piece of parchment paper or a silicon baking mat.
Directions
- Infuse dried fruit.
Brew a cup of strong black tea; use your favorite variety of tea. Measure about a third of a cup of hot tea and stir in 2 teaspoons of brown sugar. Add the raisins, cranberries, and chopped apricots to the hot tea. - Cook syrup.
Mix orange juice and agave syrup in a small sauce pan and bring to a boil. Simmer for ten minutes, then remove from heat. - Chop apple.
While the syrup is cooking, core the apple and dice it into roughly raisin-sized pieces; it’s not necessary to peel it unless you want to. - Mix dry ingredients.
In a large bowl, thoroughly mix the brown sugar, oats, diced apple, and cinnamon. - Add syrup.
Pour the cooked orange-agave syrup into the dry mixture and stir with a spoon until evenly mixed. - Drain and add fruit.
Drain the dried fruit (discard the tea) and add the fruit to the oat mixture; mix thoroughly with a spoon. - Form cakes.
Using either a biscuit cutter or the lid of a jar lined with plastic wrap, form cakes about 3 inches (8cm) in diameter and ¾ inch (2cm) thick; each should weigh around 3½ oz. (100g). Place each cake on the lined baking sheet. If using a lid, flip the lid onto the sheet, lift it up, then peel the plastic wrap off of the cake; that will keep the cakes from falling apart.
- Bake.
Bake the cakes at 350°F (180°C) for 25-30 minutes. Remove from oven and let cool on the sheet.
Notes
- You can, of course, substitute your favorite dried fruits, although you may want to reduce or omit the cinnamon if you’re using tropical fruit.