Apple Crisp #3
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Desserts, Low-fat, Mcdougall, Vegan | 9 | Servings | |
INGREDIENTS
| 3 | T | Tapioca |
| 1 | c | Pineapple juice |
| 8 | c | Apples, peeled and sliced |
| 2 | T | Honey |
| 1/2 | t | 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 | T | Honey |
| 1/4 | c | Orange juice |
| 1/2 | t | Vanilla, 1/4 tsp if Watkins |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 179.1mg
Carbohydrates: 36.2g
Fiber: 3.1g
Sugar: 23.9g
Protein: 1.2g