24 Gluten-fr.unbaked tartshells
FILLING 1 c Cooked white kidney beans
1/2 c Maple syrup
2 Eggs
1/3 c Brown sugar
1/4 c Butter or margarine, melted
1/2 c Raisins
NOTE: Gluten-free pastry made with bean flour is lower in fat than regular pastry. Combine all ingredients except raisins in a food processor or blender. Divide raisins evenly among tart shells. Pour filling over raisins, filling medium-size tart shells 3/4 full. Bake at 350 F for 20 minutes or until crust is golden brown and filling set. Makes 24 tarts. 1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats & oils choice 5
grams total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams protein, 17 grams carbohydrate, 46 mg sodium, 158 mg potassium. Moderate fibre. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Feb 94