Quite a few years ago I worked for a green business program teaching businesses how to set up and successfully use city composting and recycling bins. During this time I had one coffee shop I went in to often. They had these wonderful dense apricot oat cakes that I have never been able to forget...or find again.
I did a lot of searching online, and it turns out there are a few other people out there who are searching for the recipe and coming up with recipes of their own to try and recreate these oaty hockey pucks of joy. I have taken some of these other recipes, twisted them around and tweaked them till I have what I consider the closest thing.
SF Oat Cakes
3.5 cups Rolled oats
1.5 cups Flour
¼ teaspoon Baking powder
2/3 cup Plain yogurt
½ cup Sugar
½ cup Honey (or just use all sugar if you don't have honey)
1 teaspoon Vanilla
1 cup Dried fruit (I like using apricots, peaches, or a berry blend)
Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder. Chop dried fruit into small pieces.
In a separate bowl, "cream" together yogurt, sugar, honey, egg, and vanilla. Add dried fruit. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to knead it with your hands like bread dough!
Form dough in to roll about 12 inches long. Using a bread knife and a sawing motion, cut off 1 inch slices and place them on a non stick (or greased) cookie sheet.
Bake at 350 degrees F for 15 minutes.
Cool completely and store in refrigerator. These keep well and may be frozen.