1) Place the teabag mug with the hot water. Let the tea steep for 5 minutes, then remove the tea bag and add the raisins to the mug.
2) In a medium sized bowl, mix together the banana, molasses, and cinnamon until paste-like.
3) After 5-10 minutes, remove the soaking raisins from the tea (with a spoon... do not throw out the tea water) and add them to the banana mixture. Mix the diced apple into the banana mixture.
4) In a large bowl, mix the oats, flour, and salt. Add the wet (banana) mixture to the dry ingredients. Mix until the entire batter is quite moist. If the batter is too dry, add the reserved tea water as needed to moisten it.
5) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper (or you could grease a baking sheet lightly).
6) In order to produce round oatcakes, I used the lid of a Mason jar. I took the metal lid and packed it full of batter. Then I inverted the lid onto my baking sheet, removed the outer edge of the lid, then carefully removed the "suction" part of the lid from each oatcake by wiggling a knife under it slightly. I thought this technique was great...but others might want to stick to regular cookie cutters :P
7) Bake the oatcakes for 15 minutes, then flip the oatcakes over, then bake them for another 15 minutes. Note: baking times may vary.
Source of recipe: I made my own version of the oatcake recipe found at http://jeenaskitchen.blogspot.com/2009/01/fat-free-vegan-oat-cakes-recip... [1].