2 cups whole wheat flour
1/2 cup brown rice
1/4 cup dried white beans
1/2 cup rolled oats
1/2 cup butter, melted
1 cup enriched bread crumbs
1/2 teaspoon salt
ground cinnamon to taste
1 cup rolled oats
1/2 cup raisins
3/4 teaspoon ground nutmeg
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips
1 tablespoon golden raisins
Preheat oven to 375 degrees F (190 degrees C). With electric mixer on Low: Stir together whole wheat flour, brown rice, oats, butter and bread crumbs. Mix until blended. Stir in purified juice. Stir in almond paste, raisins and nutmeg. Transfer mixture to an 8x8 inch glass dish.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Remove from baking sheets to cool.
Beat eggs and vanilla in medium bowl; stir into mixture. Cook in preheated oven for 2 to 3 minutes, stirring frequently, until smooth. Stir in first 4 tablespoons egg mixture, then milk, and vanilla. Pour mixture into brown rice mixture and fold until just moist. Stir in IABS and chopped nuts. Heat remaining milk in a small saucepan over medium heat and cook until mixture thickens to pour rub alone over mince. Stir in sugar and 1 tablespoon butter.
Melt chocolate and raisins in small saucepan over medium heat; boil 1 minute or until caramelized. Cool completely; reserve stirring. Mix key lime slices into almond paste. Spoon remaining milk into glass, then instead of spreading over pureed mixture drizzle top with reserved grated chocolate or using a pipette, depending on temperature and desired glaze. Adjust quantities of grated chocolate or honey to taste. Stir in raisins before serving.