Vegetable Oil Spray
2 c old fashioned rolled oats
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp salt
2 tbsp butter, melted
1 tbsp honey
3 tbsp dried apricots, finely chopped
2 tbsp shredded unsweetened coconut
Preheat oven to 400*F. Line 2 baking sheets with aluminum foil and spray with oil.
In a mixing bowl, combine oats, cinnamon, baking soda, and salt. Make a well in the center and add the butter and honey. Combine with a rubber spatula until all oats are coated. Mix in apricots and coconut. Heat 1 cup of water in a teakettle or saucepan until very hot, but not boiling. Add hot water 2 tablespoonfuls at a time to oat mixture, stirring after each addition with a rubber spatula, until oats become wet and sticky. You will not need to use all of the water. With wet hands, mix oat dough a final time. Dough will be sticky and loose.
Using 2 large spoons, scoop and drop dough onto prepared baking sheets. With wet fingertips, shape dough into 2-inch round, flat oatcakes.
Bake oatcakes until edges turn golden brown and centers are firm and not sticky, about 15 minutes. Transfer to a wire rack to cool completely. The oatcakes will be crisp while cooling
Store at room temperature up to 3 days. Freeze up to 3 months.
Source: Cooking for Baby
