Margo'S Low-Fat Oatcakes - cooking recipe

Ingredients

2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup warm water
1/2 cup dried blueberries
4 cups rolled oats
1 cup applesauce
1/2 cup Splenda sugar substitute (or 1/2 cup brown sugar)
1 teaspoon vanilla
2/3 cup Egg Beaters egg substitute (or about 3 eggs)
1 cup dried cranberries
1 1/2 cups raisins

Preparation

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 puree (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 puree 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.