Friday, November 06, 2009

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

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.

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