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| INGREDIENTS |
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1/4 cup
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rolled oats
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1 tbsp
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walnuts
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3 tbsp
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all purpose flour
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3 tbsp
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whole wheat flour
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2 1/2 tbsp
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packed light brown sugar
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1/8 tsp
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cinnamon
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1 tbsp + 2 tsp
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canola oil
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6
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firm, yet ripe pears, peeled (if desired), cored and cubed
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1/4 cup
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raisins
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1 tbsp
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lemon juice
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2 tbsp
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sugar
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2 tbsp
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flour
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1/8 tsp
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nutmeg
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pinch of cloves
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| RECIPE |
- Preheat oven to 375 degrees F. Lightly spray 8 or 9 inch round pan.
- In food processor, pulse oats and walnuts, 15 seconds. Add flour, sugar and cinnamon. Blend 15 more seconds. While running, drizzle oil and blend 30 seconds. Transfer to a bowl and set aside.
- In another bowl, toss pears with next 6 ingredients.
- Spoon pears into prepared cake pan. Cover with oat mixture, pressing down gently.
- Bake 45-50 minutes, until topping is brown and pears are bubbling.
- Serve hot.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8-9
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| NUTRITION FACTS |
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| Calories |
164 |
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| Total Fat |
4 g |
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| Sodium |
3 mg |
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| Total Carbohydrates |
34 g |
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| Fiber |
4 g |
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| Protein |
2 g |
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