Coconut and Almond Oatcakes

This is my collection of recipes which I have been trying out and writing down for the last ten years. My recipe book is becoming a bit tatty now and I have decided to type them out.

You will see that most of them involve sugar, and there are very few savoury recipes! I am very fond of sweet things, far too fond my dentist says.

I have put the recipes in order of date, rather than gathering them together under any sensible cataloguing, but I like this as you never know what the next recipe will be. By the way, sometimes the recipes will be Imperial measures and sometimes metric. You need a set of scales that can switch from one to the other.

I hope you enjoy cooking them. Some of them are secret and some of them have a story, as you will see.

Bonne appetite!

25^th May 2001

Coconut and Almond Oatcakes

These are very filling and good for packed lunches, with complete nutrition and a good protein balance. Add to a yoghurt and 2 pieces of fruit and they will keep you going until dinner time. Perfect!

Oven: 350F/177C/Gas Mark 4 for 20-30 minutes

Ingredients

60g rolled oats

90g oatmeal

90g plain brown flour

125g desiccated coconut

100g raisins and chopped apricots

30g sunflower seeds

30g sesame seeds

75ml/5 tablespoons organic sunflower oil

125ml/1/4 pint juice – apple/orange/tropical fruit – take your pick

2 big spoons of honey

1. Put oats, oatmeal, flour coconut, fruit and seeds into a big bowl and mix very well.
2. Add oil and mix very well.
3. Add juice and honey and make a dough, with more flour if necessary (it will be!)
4. Pat it out and knead a bit and then pat down to 1/2” thickness and cut out 12 smallish rounds or 6 big rounds cut in half. Make sure the raisins are inside the dough or they will burn in the oven.
5. Cook for 20-30 minutes and cool on a wire rack.
6. These will freeze beautifully and each one has
   1. 239KCl
   2. 4g protein
   3. 16g fat
   4. 21g carbohydrate
   5. 5g fibre