Strawberry rhubarb crisp with flax seed rolled oat crust
Flax seed rolled oat crust:
1 cup quick-cooking rolled oats
1/2 cup whole-wheat flour
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1/2 cup all-purpose flour
1/4 cup flax seed meal (available in natural foods markets)
1 cup firm-packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable shortening, butter, soy margarine or Smart Balance, softened
3 cups sliced strawberries
3 cups sliced rhubarb
3/4 cup light brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
Makes 6 to 8 servings.
To make crust: Preheat oven to 350 degrees. In a large bowl, combine all ingredients with a fork or pastry cutter until mixture resembles a crumbly wet sand mixture. Spray an 8-inch-square baking dish with vegetable oil or rub with softened butter. Press half the crust mixture firmly into the pan and slightly up the sides of the pan. Reserve remaining mixture.
To make filling: In a large bowl, combine all ingredients. Pour the filling into the crust and top with reserved topping mixture. Bake, uncovered, 40 minutes until filling is tender and crust is golden brown and crisp.
Nutritional information per serving: 427 calories, 31 percent calories from fat, 15 grams total fat, 3 grams saturated fat, no cholesterol, 72 grams carbohydrates, 5 grams total fiber, 49 grams total sugars, 67 grams net carbs, 5 grams protein, 11 milligrams sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to firstname.lastname@example.org with "Vegetarian Today" in the subject line.