Oatcakes

These slow burning oatcakes are reminiscent of granola bars. Recipe is easily doubled (use large glass cake pan). The recipe was invented by my husband. We have several variations, here are a few:

Almond Oat Cakes

3 C oats	1 stick melted butter
1 C wheat flour	1 C milk
1/4 t. salt	1 T almond extract
2 C rolled dates

Preheat oven to 350 degrees.

Combine oats, flour and salt in large bowl. Add dates and mix. Add melted butter and mix.

In a measuring cup, combine milk and almond extract, then mix into oat mixuture.

Spread into buttered glass pan (7"x11") and bake for 40-50 minutes, until edges are just brown. Cool, cut and serve

Pumpkin Oat Cakes

3 C oats	1 C pumpkin
1 C wheat flour	3 t. cinnamon
1/4 t. salt	3/4 t. ground ginger
2 C rolled dates	1/8 t. cloves
1 stick melted butter	1/8 t. allspice
1 C milk	1/8 t. nutmeg

Preheat oven to 350 degrees.

Combine oats, flour and salt in large bowl. Add dates and mix. Add melted butter and mix.

In another bowl, combine milk and pumpkin until smooth. Add remaining spices to pumpkin mixture. Add pumpkin mixture to oat mixture until combined.

Spread into buttered glass pan (7"x11") and bake for 40-50 minutes, until edges are just brown. Cool, cut and serve