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