Ingredients

The following ingredients have 12 Servings
  • 1 cup steel cut oats
  • 1 cup white quinoa
  • 4.5 cups water
  • 4 chai tea bags
  • 1 cup water
  • 1 cup low-fat ricotta cheese
  • 2 eggs (whisked)
  • ½ teaspoon vanilla
  • ½ cup stevia baking blend (cup-for-cup equivalent)
  • 1 tablespoon Korintje cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 cups chopped pears (skin on)
  • 4 ounces sliced almonds
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Instruction

  • Rinse uncooked steel cut oats and quinoa in fine-gage mesh strainer. Add rinsed grains to 4 to 5-quart pot along with 5 cups of water. Bring to rolling boil over high heat, and then reduce to medium-low heat and simmer, with lid on, for 15 to 20 minutes or until water absorbed and grains tender. Remove from heat.
  • Meanwhile, while oats cooking, add 1 ¼ cup water to glass mixing cup and bring to boil in microwave. Add 4 chai teabags and let seep which waiting for oats to finish cooking. Remove and discard tea bags and stir liquid into grain mixture (will be about 1 cup)
  • Once quinoa-oat mixture has cooled down a bit to warm, stir ricotta cheese, whisked eggs, and vanilla into grain mixture until thoroughly combined. (Do not do this while grains are HOT as the egg will cook).
  • Stir in stevia blend sweetener, baking soda, cinnamon and salt until combined. Finally, mix in chopped pears.
  • Spray 9”x13” baking dish with cooking spray and add mixture, spreading with spatula to make even thickness.
  • Sprinkle sliced almonds on top, lightly patting down.
  • Bake at 350 F degree oven for 55 to 60 minutes or until set and almonds lightly browning on top. Remove and let cool for 10 minutes before slicing into 12 squares.
  • To make Ricotta Cream, add 1 cup ricotta, vanilla and cinnamon to blender and blend for about 1 minute, or until smooth and creamy.