OATCAKES RECIPE
Steps:
- Soak the dates in a bowl with water on the counter for 2 hours or overnight in the refrigerator.
- Preheat oven to 350 Degrees F. Prepare a baking pan with parchment paper or liner.
- In a food processor, add the dates, egg whites, honey, and Greek yogurt. Blend until as smooth as possible.
- In a large bowl combine oats, flour, chia seeds, orange zest, baking powder, cinnamon, and salt. Mix well and set aside.
- Pour the wet ingredients into the dry ingredients, add the cranberries or chocolate chips, and mix to form a dough ball.
- Using a 1/2 cup measuring cup, scoop out the dough and press it into the cup. Gently flip upside down and tap it on the parchment lined baking sheet to remove the oatcake. Repeat for the remaining batter, making 5 patties total. Place on your baking sheet.
- Bake at 350 Degrees F. for 15 minutes. Remove from oven and put directly onto a cooling rack. Let cool 10 minutes before serving.
Nutrition Facts : ServingSize 5 g, Calories 278 kcal, Carbohydrate 57 g, Protein 9 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 143 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 2 g
HEALTHY OATCAKES WITH ROSEMARY
These homemade healthy oatcakes are made with simple, natural, and wholesome ingredients. The perfect gluten-free and dairy-free snack!
Provided by Sara @ Gathering Dreams
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C).
- If you are blending your own oatmeal from rolled oats, simply place the rolled oat in a blender or food processor and blend until you get a coarse flour.
- Mix the oatmeal, finely chopped fresh rosemary, and salt in a bowl, and add the extra virgin olive oil.
- Bring the water to the boil and add it to the bowl. Mix with a spoon and let it cool slightly. Then use your hands to form a dough. Feel free to add a bit more water if the dough feels too crumbly. Just add it a tablespoon at the time.
- Roll out the dough until very thin (3mm) and cut in circles with a round cookie cutter ( I used a 3 1/16 in - 78mm cookie cutter). If the dough is a bit sticky, I normally roll it out on a baking sheet, to avoid using additional flour.If the dough is too crumbly, don't add too much water. Simply roll out a quarter of the dough at a time.
- Place the circles on a flat tray covered with a baking sheet, no extra grease required.
- Bake until golden brown, for 15-20 minutes. If your oven doesn't cook evenly, make sure to turn the trays half-way through baking. Keep a close eye on the oatcakes in the last 5-8 minutes, to avoid overcooking them.
- When the oatcakes are ready, remove from the oven and allow to cool on a wire rack.
Nutrition Facts : Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 119 mg, Fiber 1 g, Sugar 1 g, Calories 51 kcal, ServingSize 1 serving
MARGO'S LOW-FAT OATCAKES
Make and share this Margo's Low-Fat Oatcakes recipe from Food.com.
Provided by mcarroll68
Categories Scones
Time 45m
Yield 10 Cakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
- Sift together flour and spices.
- Put warm water and dried blueberries in a blender and purée (depending on the strength of your blender, you might want to start with 1/2 cup water until the berries are pretty well chopped, then add the rest). Add blueberry purée to oats.
- Beat together applesauce, Splenda and vanilla. Beat in Egg Beaters. Stir in oats and flour mixtures. Fold in cranberries and raisins. Press mixture evenly into pan. Sprinkle raw oats on top. Bake 30 minutes, or until cake is cooked in the center. Cool, then cut. Makes about 20 squares.
Nutrition Facts : Calories 763.9, Fat 7.3, SaturatedFat 1.3, Sodium 637.7, Carbohydrate 164.2, Fiber 18.9, Sugar 40.3, Protein 20.5
SCOTTISH OATCAKES
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Provided by Grace Gordon
Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
- Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
LIGHT & MOIST LOW-FAT CARROT CAKE
This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.
Provided by blucoat
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
- Combine flour, soda, cinnamon, ginger, baking powder, and salt.
- In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
- Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
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EASY SCOTTISH OATCAKES RECIPE - SCOTTISH SCRAN
From scottishscran.com
4.5/5 (32)Total Time 40 minsCategory Savoury RecipesCalories 31 per serving
- Slowly add a little hot water until the oats and butter mixture comes together to form a pasty ball. Don’t add too much too quickly, so add 2-3 tablespoons and allow the oat mixture to absorb it. If you need to, add 1-2 more and then knead with your hands.
OATCAKES - JO COOKS
From jocooks.com
4.7/5 (35)Total Time 45 minsCategory Breakfast, DessertCalories 366 per serving
- Preheat Oven: Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.
- Combine Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, salt and baking soda together. Add the maple syrup, butter, and using a pastry blender or 2 forks, combine everything together.
- Add The Boiling Water: Pour the hot water over the mixture and stir until everything comes together. It should be a thick and sticky dough.
- Score Dough: Press the dough into the prepared baking pan until it's an even layer. Score the dough and cut them into squares, but don't separate the dough.
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