|APRICOT OAT CAKES||A: OK||AB: OK||B: OK||O: OK
|A: N||AB: N||B: N||O: N||A: N||AB: N||B: N||O: NB||A: N||AB: HB||B: HB||O: N||A: NB||AB: N||B: N||O: N||A: HB||AB: HB||B: HB||O: N|
In a large bowl whisk together rice syrup and almond butter. Add oats and fruit, stirring until well combined. Let thick batter stand for 15 minutes.
Lightly oil 2 heavy nonstick baking sheets. Place 1/4 cup heaps of batter several inches apart on the sheets. Press heaps into 3" rounds.
Bake in top of oven for 15 minutes or until outer edges begin to brown slightly. Cool oat cakes 15 minutes on pan, then move to wire rack to cool completely.
1 cake= 241 calories. 7 grams protein 8 grams total fat. 1.7 grams sat. fat. 0 cholesterol.
From LL Bean Catalog
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