Fat Free Vegan Oat Cakes Recipe

One of the reasons we uses fats in cooking is because it makes food taste delicious.

Fat free baking is not the most easiest of tasks in the kitchen but when done correctly fat free baking can taste fantastic.

My fat free oat cakes are so delicious that you will not be able to put them down.

I use old gala apples, raisins, sultanas, clementines and oats for this tasty healthy treat.

Instead of using fat in this oat cake recipe I blend and strain the clementines then simmer them with agave syrup for a short time.

These oaty fat free vegan treats are such a delight to eat and really simple to bake.

You would never believe that these delicious oat cakes contained no fat because the taste is so very good.

When you bite into one of my oat cakes you will sink your teeth into wholesome cooked oats, sweet soft apples and juicy raisins and sultanas. The whole mixture of textures is amazing to taste and the flavours go perfectly with one another.

Ingredients for fat free oat cakes recipe

8oz Rolled oats
3oz Light brown sugar
2 tsp Light brown sugar
1 Tea bag
100ml Hot water
8oz Clementine segments
8oz Old gala apples ( diced small)
2oz Sultanas
1oz Raisins
3 level Tbsp Agave Syrup
1 tsp Vanilla Essence

Note...'You can add 1 tsp of Cinnamon powder if desired along with the oats sugar and apples..'

Picture of clementine segments.

How to make Fat Free Vegan Oat Cakes

Take the 100ml of hot water and add the 2 tsp of sugar and tea bag.

Make as you would a cup of tea, strain and remove the tea bag.

Add the raisins and sultanas to the tea.

Blend the clementine segments into a juice.

Use the back of a spoon and a sieve to strain the bits and discard them.

You should end up with a fresh clementine juice.

Add the 3 Tbsp of agave syrup and bring the clementine juice to the boil.

Simmer for 7-10 minutes.

Take off the heat.

In a large bowl mic the light brown sugar, oats and apples.

You can use your hands to mix the ingredients really well.

Pour in the clementine and agave juices stir gently with a spoon.

Drain the raisins and sultanas and add them to the oats mixture.

Mix thoroughly with a spoon.

Grease and flour a baking tray.

Take a round flat biscuit cutter and place it onto the oven tray.

Neatly spread the oat cake mixture inside the middle, spread evenly.

You want the cake to be only approximately 2cm thick.

Place into a hot oven at 180C for 25-30 minutes .

Remove straight from the oven tray using a spatula and place on a cooling rack.

Leave to cool completely.