makes six 1 block cakes 
8 Prozone scoops rolled oats
2 PZ scoops wheat bran flakes
3 scoops Prozone protein powder
½ tsp baking powder
3 small dried apricots & 18 almonds finely chopped
½ tsp stevia (optional of you want sweetness)
½ cup low fat cottage cheese
2 egg whites
1 tsp olive oil
½ cup water plus ¼ cup water extra
Mix dry ingredients, mix in olive oil then cottage cheese. Add egg whites and mix in to make a stiff dough. Add a little water inf necessary. Take 6 even tbsps. Of mixture and from round biscuits on baking paper. Bake in oven at 185C for 25 minutes.
Nice hot or cold. With no preservatives or sugar they do not keep well but they do freeze well. If you cook them at 180C for 20 minutes, turn them over and cook for a further 10-15 minutes, they will dry out and harden like biscuits.
Savoury Cheese Oat Cakes
9 PZ scoops rolled oats
2 PZ scoops wheat bran flakes
1 tsp baking powder (optional)
2 tsp mustard (optional)
1 tsp olive oil
1/2 cup or 2 heaped tbsps. low fat cottage cheese
60 g grated parmesan cheese
2 egg whites.
Make as for the sweet oat cakes. Add the parmesan cheese after the cottage cheese.
NB: a level ProZone scoop (25 ml) = a rounded 20 ml tablespoon (an older type large tablespoon).
Oat cake image from FreeDigitalPhotos.com, Grant Cochrane
Enjoy