LOW-FAT OIL PASTRY:
½ cup whole wheat flour
½ cup minus 1 Tbs white pastry flour
3/8 tsp. salt
3/8 tsp. baking powder
3/8 tsp. sugar
3 Tbs. canola oil
3 Tbs. soymilk mixed with ½ tsp. lemon juice, or buttermilk
1 cup pure maple syrup
½ cup water
4 Tbs. cornstarch dissolved in 3 Tbs cold water
1 Tbs. dark rum (optional)
1 tsp. pure vanilla extract
2/3 cup fat-free granola
PASTRY: In a medium bowl, mix flours, salt, baking powder and sugar. Whisk together oil, and curdled soymilk or
buttermilk until well blended. Pour into flour mixture; mix gently with a fork until it holds together in a ball. If it is too dry,
sprinkle with water. Place in covered bowl in refrigerator for ½ to 1 hour.
Preheat oven to 400 degrees. Roll out pastry on a lightly floured board; cut into 12 4” circles. Fit circles gently into 12
nonstick or lightly oiled muffin or tart cups. Cover and refrigerate.
FILLING: in a small saucepan, mix together maple syrup and water. Let boil 5 minutes. Whisk in cornstarch mixture over
high heat until thick and clear. Whisk in rum and vanilla, if desired; set aside.
Divide granola evenly between tart shells. Fill tart shells with maple mixture; bake 15 minutes; cool on a rack. Makes 12
PER SERVING: 167 calories; 2 gm protein; 4 gm fat; 32 gm carb.; 1 mg chol.; 94 mg sodium; 1 gm fiber.