By Request

By Catherine Kekoa Enomoto

Wednesday, June 4, 1997

By George F. Lee, Star-Bulletin
Oatcakes, at left, are popular among athletes. The Cafe in
Kaimuki is a popular source for the biscuity cakes, as well
as for toffee scones and oatmeal fruit muffins.

Feeling your oats

OATCAKES are something of a local phenomenon. It's easy to understand why. Their delicious, healthful and portable qualities fit islanders' on-the-go lifestyle.

Health department nutritionist Sharon Odom wants a low-fat oatcake recipe. An easy way to cut the fat in oatcake and other recipes is to substitute applesauce or prune puree for part or all of the butter, shortening or oil. Substitute applesauce for fat in a 1:1 ratio for some or all fat in baking recipes, according to Lisa Miller, former Star-Bulletin nutritional analyst. (For lite applesauce recipes, access http:/

In the case of prune puree, remember: Cut it in half, then cut it in half again. For example, "If a recipe calls for 1 cup of butter, use 1/2 cup of butter and 1/4 cup of prune puree," said Nidia Iversen of the California Prune Board.

For free brochures on using puree send a self-addressed, stamped envelope to: "Prune the Fat" and "Decadent Desserts," California Prune Board, P.O. Box 10157, Pleasanton, Calif. 94588. For information, call 1-(800)-729-5992.

Yuri Edwards, pastry chef/owner of The Cafe in Kaimuki, is a popular purveyor of low-fat oatcakes. She declined to divulge her recipe; however, she shared her oatmeal fruit muffin recipe.

"I mean truthfully, I don't get it," she said of the oatcake phenomenon, "other than it's a health food that tastes genuinely good and is filling. My friends who are athletic take them mountain biking or eat one in the middle of a run. They freeze it to take it to the mainland because they don't want to be without it."

Recipes follow that isle bakers can embellish with chopped fruits and nuts.


(By Rickie Loomer, via the Internet)

3 cups rolled oats
3 cups white flour
1 cup sugar
2 teaspoons salt or less
1 teaspoon baking soda
1-1/2 cups margarine
1/2 cup cold water

Combine dry ingredients. Incorporate margarine with a pastry blender. Add a little water to form a rollable textured dough. On a counter sprinkled with oats, roll dough 1/2 inch thick. Use 2-1/2-inch-round cookie cutter to cut oatcakes. Bake 15 minutes at 350 degrees. Makes about 24 oatcakes.

Approximate nutritional analysis per serving: 230 calories, 12 grams total fat, 2.5 grams saturated fat, no cholesterol, 370 milligrams sodium.*

The Cafe's Low-Fat
Oatmeal Fruit Muffin

(By Yuri Edwards of The Cafe)

1-1/2 cups flour
1 cup whole-wheat flour
1/2 cup quick oats
1 cup packed brown sugar
2 tablespoons baking powder
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1-1/2 cups skim milk
1/2 cup apple juice
8 tablespoons margarine, melted
2 eggs (or use only egg whites for less fat)
1 tablespoon vanilla
2 cups chopped apple, skin on
3/4 cup raisins or other dried fruit

1/4 cup quick oats
2 tablespoons brown sugar

Mix topping ingredients; set aside. Preheat oven to 350 degrees. Grease muffin cups or use paper liners.

Mix dry ingredients. In a separate bowl, whisk together wet ingredients; stir in fruit. Pour wet mixture over dry ingredients; fold together just until blended or moistened.

Scoop into tins. Top with topping mixture. Bake until lightly browned - 20 minutes in a convection oven, longer in a standard oven. Best when eaten cooled, so "cinnamon and all of the flavors develop more completely." Makes 16 regular muffins.

Approximate nutritional analysis per muffin: 130 calories, 5 grams fat.*

Asterisk (*) after nutritional analyses in the Body & Soul section
indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

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