| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Mcdougall, Desserts, Vegan, Low-fat |
9 |
Servings |
INGREDIENTS
| 3 |
tb |
Tapioca |
| 1 |
c |
Pineapple juice |
| 8 |
c |
Apples;peeled and sliced |
| 2 |
tb |
Honey |
| 1/2 |
ts |
Cinnamon;Watkins of coure! |
| 2/3 |
c |
Quick-cooking rolled oats |
| 2/3 |
c |
Regular rolled oats |
| 1/2 |
c |
Whole-wheat flour |
| 1/4 |
c |
Scant oat flour* |
| 2 |
tb |
Honey |
| 1/4 |
c |
Orange juice |
| 1/2 |
ts |
Vanilla;1/4 tsp if Watkins |
INSTRUCTIONS
FILLING
TOPPING
Filling: Preheat oven to 375 . Add tapioca to pineapple juice and let
soften for 5 minutes. Combine with remaining ingredients in a 8-inch
square baking dish. Toss lightly to combine. Bake 20 minutes.
Topping: Combine both types of oats, wheat flouur and oat flour in a
large mixing bowl. Combine remaining ingredients in a separate bowl and
pour over dry ingredients. Toss lightly to mix.
After 20 minutes, remove filling from oven. Crumble topping over filling
and return to oven. Bake 20 more minutes, until topping is golden.
*NOTE: If you can't find oat flour in the store, make your own by
processing regular or quick-cooking rolled oats in a food processor until
you have a flour-like consistency.
Per serving: 159 cal; 2g prot; 1g fat; 37g carb; 0 chol; 1mg sod.
From May 1990 Vegetarian Times magazine page 38 Article by Mary
McDougall Formatted to MM by J.Duckett1 (Kat) From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994
Posted to MC-Recipe Digest V1 #279
Date: Tue, 05 Nov 1996 03:59:55 EST
From: maryann36@juno.com (Mary Ann Young)
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