Monday, February 12, 2007

Oat Nut Slices with Jam

Oat Nut Slices with Jam
Adapted from Harriet Roth’s Choleterol ControlCookbook

Prep time: 5 -10 minutes
Bake time: 15-20 minutes
Cooling time: 30-40 minutes

Makes 24 slices

¾ cup ground nuts (I used almonds, but hazelnuts would be delicious too)
¾ cup rolled oats, chopped
¼ cup oat bran
¼ cup sugar (I used Splenda)
2 large egg whites and 1 tsp vanilla extract, beaten with a fork
2 tbsp sugar-free preserves (I used my favorite apricot)

1. Preheat the oven to 350°F/180°C and line a lipped cookie sheet with tin foil (easy cleanup).

2. Mix the nuts, oats, oat bran with sugar (I just tossed everything in the food processor and gave it a couple of pulses).

3. Add the egg white mixture, to just make the mixture firm enough to hold together. Shape two rolls 1½” wide and 12” long on the lined baking sheets. Dip your finger in cold water and make a deep ridge down the center of each roll.

4. Bake 15-20 minutes or until lightly browned. Remove from oven and spoon jam into the ridges. Cool and slice into ½” slices.

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