Rutabaga Pear Self-Crust "Baked Custard"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
550 grams Pears, fresh 1 tbsp Cinnamon, ground 620 grams Rutabagas 2 grams Butter, unsalted 24 grams Peanuts, oil-roasted (with salt) 24 grams Almonds 24 grams Hazelnuts 24 grams Walnuts 24 grams Sunflower Seeds, without salt 80 grams Flaxseed 80 grams Cranberries 80 grams Figs, dried 300 grams Whey, acid, liquid (drained fr. yogurt: 1c = 246g) 360 gram Egg White (243g = 1 cup; 33g = 1 large) 144 gram Milk, dry, non-fat, instant with added Vitamins A and D 40 gram(s) Oat Bran, raw 40 grams Wheat germ, crude 40 grams Molasses, blackstrap 5 grams Vanilla Extract 12 grams Ginger Root 1 tsp Allspice 1 tsp Nutmeg, ground 0.25 tsp Cloves, ground
Chop fresh pears in to rough 1/4" cubes, toss in ground cinnamon, and bake at 325-350 degrees for up to 1 hour, until just soft (550g will bake down to approximately 320g cooked).
Peel and cut fresh rutabaga in to rough 1" cubes and either steam or boil until just soft (I microwave on high for 7-8 minutes with a couple of Tbsp of water). 620g will cook down to approximately 570g after being drained and cooled.
Prepare 9" x 13" baking dish by generously buttering with 2g of unsalted butter.
Preheat oven to 350 degrees F, with baking sheet on middle shelf (for potential spill over).
Chop all nuts (peanuts, almonds, hazelnuts, walnuts, sunflower seeds), cranberries, and dried figs, then mix with flaxseed meal in large mixing bowl. Stir in baked / cooled pears.
Put cooked / cooled rutabaga in to blender or food processor, along with whey, egg whites, molasses, oat bran, wheat germ, vanilla extract, dry milk powder, ginger, allspice, nutmeg, and cloves. Run on "smoothie" cycle (if available - or gradually ramp up speed to high) until blended into smooth, fairly thin liquid batter.
Pour batter over nuts / fruit in mixing bowl, and stir until fully mixed. Pour all in to prepared baking dish, shaking to distribute evenly.
Place in to preheated oven and bake at 350 degrees for 70 minutes, until knife inserted 1" from centre comes out clean.
Allow to fully cool on rack before slicing and serving - or, fully cool and cover, then refrigerate overnight (it does set more when refrigerated). Can be served cold, or warmed in microwave.
Store covered in refrigerator for up to 4 days, or individually wrap pieces and freeze.
Serving Size: 8 servings of 3-1/4" x 4-1/2"
Number of Servings: 8
Recipe submitted by SparkPeople user URBANREDNEK.
Peel and cut fresh rutabaga in to rough 1" cubes and either steam or boil until just soft (I microwave on high for 7-8 minutes with a couple of Tbsp of water). 620g will cook down to approximately 570g after being drained and cooled.
Prepare 9" x 13" baking dish by generously buttering with 2g of unsalted butter.
Preheat oven to 350 degrees F, with baking sheet on middle shelf (for potential spill over).
Chop all nuts (peanuts, almonds, hazelnuts, walnuts, sunflower seeds), cranberries, and dried figs, then mix with flaxseed meal in large mixing bowl. Stir in baked / cooled pears.
Put cooked / cooled rutabaga in to blender or food processor, along with whey, egg whites, molasses, oat bran, wheat germ, vanilla extract, dry milk powder, ginger, allspice, nutmeg, and cloves. Run on "smoothie" cycle (if available - or gradually ramp up speed to high) until blended into smooth, fairly thin liquid batter.
Pour batter over nuts / fruit in mixing bowl, and stir until fully mixed. Pour all in to prepared baking dish, shaking to distribute evenly.
Place in to preheated oven and bake at 350 degrees for 70 minutes, until knife inserted 1" from centre comes out clean.
Allow to fully cool on rack before slicing and serving - or, fully cool and cover, then refrigerate overnight (it does set more when refrigerated). Can be served cold, or warmed in microwave.
Store covered in refrigerator for up to 4 days, or individually wrap pieces and freeze.
Serving Size: 8 servings of 3-1/4" x 4-1/2"
Number of Servings: 8
Recipe submitted by SparkPeople user URBANREDNEK.
Nutritional Info Amount Per Serving
- Calories: 377.7
- Total Fat: 13.6 g
- Cholesterol: 4.2 mg
- Sodium: 224.8 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 11.5 g
- Protein: 20.0 g