Graham Crust (No Bake)

--> 1/2 cup garbanzo bean flour, or Nuchia Flour, or brown rice flour

1/2 cup tapioca starch, or cornstarch, or potato starch

1/3 cup GF oat flour, or pure rice bran, or flaxseed meal

1/3 cup light brown sugar, or dark brown sugar, or cane sugar

3/4 teaspoon xanthan gum, or 1/2 teaspoon guar gum,
or 1/2 teaspoon arrowroot starch

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

4 tablespoons palm shortening

2 tablespoons coconut oil

1. In bowl of food processor or blender combine garbanzo bean flour, tapioca starch, GF oat flour, light brown sugar, xanthan gum, sea salt, and cinnamon; pulse to combine.
2. Add palm shortening and coconut oil; pulse to form dough.
3. Turn dough out into pie dish; press evenly into bottom and along sides.
4. Use immediately for cold fill pie or fill and bake according to type of filling.

Servings: 9” / 10” crust

Preheat: None

Prep Time: 10 min

Cooking Time: None

Variations

To use butter: omit coconut oil and palm shortening; add 1/2 cup softened butter of choice during step 2.

To use soy-free vegan buttery spread (Earth Balance): omit coconut oil and palm shortening; add 6 tablespoons soy-free vegan buttery spread (Earth Balance) during step 2.