Oat Cakes

As I get older, more and more people around me are discovering that they have intolerances to things like dairy, alcohol, and wheat (to name a few). And since beginning WW last July, my own body cleansing process made me realize that I cannot handle my favorite indulgences like I used to ... such as dairy (LATTES!) and alcohol (BEER!). In fact, I have begun to question whether or not caffeine and/or wheat should be added to my own list of intolerances. As a life-long bread lover, I should admit on record that wheat allergies seem like an unfair lot in life. However, my fiance's dad has severe wheat alleriges, and through my recent explorations of baked goods (to "woo" my new family) I have been educated to a wide range of non-wheat-oriented bread-like-morsels.

Oat Cakes are among my favorite of said morsels. This recipe is one I've tinkered with in my attempts to emulate trendy NoCal bakeries (yields 6 cakes @ 2 or 3 WWpts):


"Dry Team"
2 c rolled oats (I use McCanns)
1 tsp baking powder
1/2 tsp salt

"Wet Team"
2 tbsp unsweetened applesauce
1 tbsp honey
1 tsp vanilla extract
1/4 c egg beaters (optional, leave out if vegan is desired)
1/3 c apple juice

"Fillings"
A.) Lemon Ginger (2pts)
1/2 c finely diced crystallized ginger
1 tbsp lemon zest
1 tbsp lemon juice

B.) Cinnamon Raisin (3pts)
1/2 c diced raisins
1 tsp cinnamon
1 tbsp orange zest
1 tbsp orange juice

C.) Cherry Orange (3pts)
1/2 c diced dried cherries
1 tbsp orange zest
1 tbsp orange juice

1/4 c brown rice flour

Pre-heat oven to 350F

1.) I find it is easier to assemble/chop the fillings first, so choose your filling and set ingredients aside in a small bowl.

2.) In a large bowl, combine "dry team."

3.) In a medium bowl, combine all "wet team" ingredients EXCEPT the 1/3 c of apple juice -- reserve to the side.

4.) Add the applesause/honey/vanilla/egg beater mixture into the large dry team bowl and stir to combine.

5.) Stir in your chosen filling.

6.) Then stir in the 1/3 c apple juice in increments.

7.) Scatter brown rice flour on work surface and roll the dough into a 10-12 inch-long log. Cut in half, and then cut each half into thirds (for 6 cakes). Form the cakes into desired disc shape, taking care to dust each side with the brown rice flour.

8.) Cut a piece of parchment paper to fit a baking sheet and evenly distribute the cakes across the sheet. Bake for 15-20 minutes. Let cool for 15 minutes on the sheet.

[Lemon Ginger and Cranberry Orange are pictured above]
Alterations:
*For a slightly less dense version, substitute 1 tbsp of canola or safflower oil for one of the tbsp of applesauce.
*You could also pulverize one or both cups of oats in a food processor to achieve a slightly less dense cake.