Move over rice cakes, I’ve got another healthy and versatile snack option for you… presenting (drum roll)… oatcakes!! These cakes are so incredibly easy, convenient, delicious… and fewer than 50 calories each! The beauty about these cakes is that they are a great alternative to your regular oatmeal that I’m sure you eat almost every day! In addition, I’ve added a few ingredients to pack these little cakes with a huge fiber punch… kiss those hunger pangs goodbye!
There are so many options that you have once you bake them, so bake a bunch at once and keep them in your refrigerator or freezer until you are ready to enjoy them! I’m going to start by giving you the basic recipe and then I’m going to give you three of my favorite varieties. In addition, I’ll give you some ways to eat the oatcakes once they are baked. PLEASE be creative and use your favorite seasonings to come up with your very own varieties. This is where the fun begins!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about ingredient swaps! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt!
It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
ALLI’S BASIC OATCAKES
1 cup oats, crushed
1/2 cup coconut flour
1/2 cup oat bran
1 tsp. baking powder
1/2 tsp. sea salt
1/2 c. no-sugar-added applesauce
1 egg white
1 TB coconut oil, softened
1/4-1/2 cup unsweetened almond milk
How to Prepare
- Preheat oven to 350 degrees and coat 2 non-stick cookie sheets with cooking spray; set aside.
- In a mixing bowl, combine the oats, flour, bran, baking powder and salt. Now cut in the applesauce, egg white, coconut oil and ¼ cup almond milk with a fork, until the mixture resembles crumbly but moist dough (you might need to add the remaining almond milk— add just enough to make a firm but not dry dough).
- Roll the dough into 1 1/2-inch balls. Place 9 of the balls onto each cookie sheet, pressing each ball with the heel of your hand to an approximate ¼ inch thickness.
- Bake for 15 to 20 minutes, or until lightly browned. They’re ready to eat!
Per oatcake (recipe makes 18): 45 calories, 2 grams protein, 6 grams carbohydrates, 1.5 grams fat
3 OF ALLI’S FAVORITE VARIATIONS OF HER BASIC OATCAKES:
#1 CINNAMON RAISIN SPICE
- Prepare as directed above, except add the following ingredients to the bowl in step #2: 2 TB cinnamon, 1 tsp. nutmeg, 1 TB vanilla extract, 1/3 cup raisins, stevia (optional). (ADDS approx. 10 calories per cake).
#2 BANANA WALNUT
- Prepare as directed above, except add the following ingredients to the bowl in step #2: 2 TB banana extract, ¼ cup walnuts, 1 tsp. cinnamon. (ADDS approx. 20 calories per cake).
#3 SESAME ONION
- Prepare as directed above, except add the following ingredients to the bowl in step #2: 3 TB sesame seeds, 3 TB finely chopped (or dehydrated) onion, 1 tsp. sea salt. (ADDS approx. 10 calories per serving).
CREATIVE WAYS TO EAT YOUR OATCAKES:
- Make a sandwich! Use 2 oatcakes as the “bread” and fill with eggs, grilled chicken, roasted veggies, nut butter, tuna… whatever your heart desires!
- Layer in a bowl with fruit and yogurt like a parfait!
- Crumble on top of your favorite salad!
100% TASTE, 0% GUILT
If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.