Rutabaga Pear Self-Crust "Baked Custard"
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rutabaga Pear Self-Crust "Baked Custard" calories by ingredient
Introduction
Inspired by TMP0418 who posted a rutabaga / apple / vanilla / yogurt dessert, and based on the "baked custard" technique from the "Self-Crust Pumpkin Pie" (https://recipes.sparkpeople.com/recipe-detail.asp?recipe=454777) Inspired by TMP0418 who posted a rutabaga / apple / vanilla / yogurt dessert, and based on the "baked custard" technique from the "Self-Crust Pumpkin Pie" (https://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=454777)
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
Tips
Recipe shown as 8 servings, which is suitable as a sweet breakfast or large snack. Can obviously be sliced in to smaller pieces more suitable as a dessert - or can be cooked as 24 muffins (approximate cooking time 45 minutes).
I use acid whey as additional liquid since I drain it from my homemade yogurt. It can be replaced with any liquid of your choice - with a milk or yogurt working well for flavour and protein.
Directions
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.
