Ingredients:
1 cup jicama finely grated (squeeze out excess water, fluff back up)
1 cup rutabaga finely grated
1 tsp baking soda
1 pkg IP plain pancake mix
1 pkg IP vanilla drink mix OR 1 pkg pumpkin spice latte
1/4 cup dried rhubarb (recipe here)
1/4 cup dried chayote (recipe here)
1/2 tsp dried cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup IP Maple syrup (divided)
4 tsp olive oil
In a small bowl mix 1 cup of fine grated jicama with 1 tsp of baking soda, mix well. Add 1 cup of fine grated rutabaga, mix well again, set aside. In another small bowl mix: 1 pkg of plain pancake, and 1 pkg of vanilla drink mix (or 1 pkg of pumpkin spice latte), 1/4 cup of dried rhubarb, 1/4 cup of dried chayote, 1/2 tsp dried cloves, 1/2 tsp nutmeg, 1/2 tsp cinnamon. Combine well. Combine veggie and flour mixture together. In another bowl whisk 1/2 cup of IP Maple syrup and 4 tsp of olive oil, whisk well. Stir fruit and flour mixtures together until smooth. Pour into a greased 8x4 baking dish. Place baking dish in roasting pan. Fill roasting pan with water until water reaches 2/3 level of the side of baking dish. Bake @ 325 for 2 hours. Whip 1/4 cup SF maple syrup with a dash of cinnamon and pour over baked pudding. 3 cups vegetables (dried will count for more), 2 unrestricted, 3 extras, 2 servings of oil
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes