Sweet Utopia Blog

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Rutabaga Black Eyed Pea Tartlets September 21, 2014

IMG_0302eThese are tangy and healthy. You can buy frozen rutabaga and use either canned or frozen black-eyed peas to speed things up if you’d like.

Quantity: 12

Size: Mini



1 cup rutabaga, cooked until tender and drained

1/4 cup brown rice flour

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons plain nondairy milk

2 tablespoons chopped scallion, white and green parts

1 clove garlic, minced

1 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon black pepper

1/3 cup cooked black-eyed peas


Preheat the oven to 375 and oil a mini 12-muffin pan. Process all of the ingredients except the peas. Stir in the peas. Press into the pan. Bake 20 minutes or until lightly browned. Serve warm.





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