I think I’ll try adding some maple syrup and dried blueberries. I’ll just seperate out a smaller batch to do it with as I like your version.

I bet they would be good frozen. Especially with some chocolate between two of them!

Oh well, good intentions count for something, right??\

Sounds like you and I are the same kind of cooks!

I make these mostly for myself. My kids find them a little crumbly. If you added more butter or honey or sugar, they’d be fine. They’d be easier to shape too. As they are, I roll them into tight little balls and then flatten them a little to keep them together. I’ve modified most of my recipes to be as low sugar and low fat as possible.

I have never added fruit but can’t see why you couldn’t. Maybe dried cranberries or cherries, but dry fruit might make them crumblier. Icing would be fine.

Like you, I keep them for snack times. Problem is, I still can eat 6 at a time, so I keep them frozen. That doesn’t necessarily help because I’ve decided I like them even better frozen. My own worst enemy.

My name is Dara and I love cooking . . . sort of. I tend to take shortcuts just like you – mix wet and dry together at once (easier on my time when the kids are underfoot, less mess, and better for the environment if you think about washing all those dishes). I also do a *LOT* of substituting. And I hardly ever actually measure. Oh and I’m one of those people who always ruins the icing because I don’t wait long enough for the cake to cool before I ice it . . . .

I love the way this recipe looks. I’ve been wanting to try my hands at oatcakes for a while now. My son’s birthday is coming up next week and I thought instead of cupcakes or rice krispies, I’d send oatcakes in for recess. I know my kids love them when we buy them at the local coffee shop.

BUT I can’t put in the sesame seeds as it’s a nut/seed free school. I was thinking it would be nice to try adding fruit – like blueberries. Have you ever done that? The batch for his class I also planned on making a yogurt icing for, but this recipe by itself would be great for when I get a snack attack!

I’m sure you can find both GI and GL info in the same reference. I’ve seen it online at various sites, if you google it. David Mendosa has a lot of good info. I don’t follow GI very much because I find it less useful for the foods I really eat like fruit, vegetables, and grains. The ease of the weight loss is great, isn’t it? You can eat these foods every 4 hours, till you just can’t face eating yet again, and you still lose weight. What I love best is how you de-swell. I don’t enjoy feeling or looking puffy and these foods clear that out amazingly well.

Glad you enjoyed the post. I’m not sure everyone would agree that these could be called “yummies”, but I think they are.
At least I can always promise low GL.

Well done and thanks!