Apricot Oat Cakes

• 3 cups rolled oats
• 2 cups flour
• 1/4 teaspoon baking powder
• 1/3 cup plain fat-free yogurt (or non-dairy yogurt)
• 1/2 cup dry sweetener (I use Splenda)
• 1/2 cup honey (or agave nectar)
• 1/2 teaspoon vanilla
• 1 egg white (or equivalent)
• 1/2 cup dried fruit, chopped (I use 12 dried apricots)

1. Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder.
2. In a separate bowl, "cream" together yogurt, dry sweetner, honey and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into wet ingredients. Add dried fruit.
3. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to dive in there with your hands and squish it together. Add water if the mixture is too dry. Form into 12 patties.
4. Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.

rolled oats, flour, baking powder, yogurt, honey, vanilla, egg, dried fruit

Taken from www.food.com/recipe/apricot-oat-cakes-387847 (may not work)