Gluten Free Fake Graham Cracker Crust Recipe

Gluten Free Fake Graham Cracker Crust Recipe

I have missed graham cracker crusts since I have had to stop eating wheat.  Most non-wheat graham crackers I have tried do not have the correct texture or worse have a terrible and bitter aftertaste.  I was eating some gluten free granola and came up with the idea for this recipe

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This recipe uses dried granola.  We want to have 1 ½ cups of finely ground dried granola.  Because different granola mixes grind differently, it is not possible to specify how much granola you will need to start.

You will need:

Normal sized food processor with chopping attachment

Pie pan/dish/plate

1/3 cup plastic measuring cup or similar shaped cup.

2 cup measuring cup with graduated sides

Spray vegetable oil

About 2 cups of granola that does not contain ingredients you avoid

6 Tablespoons butter or margarine melted

1/3 cup sugar (optional)

Something to fill the pie when you are done

 

Place 1 1/2 cups of granola in the food processor and pulse it until it has the fine texture of graham cracker crumbs.  Measure the powder.  If you do not yet have a 1 ½ cups add some more granola to the mix and pulse it some more in the food processor.

If your granola is not sweetened, consider adding 1/3 cup of sugar.  Pour the melted butter over the top of the granola and blend in the food processor until mixed completely

Spray the pie pan with the spray oil then scoop the granola mixture into the bottom of pie pan.  Spray the bottom (outside) of the 1/3 cup measure.  Press the bottom of the cup on top of the granola mixture to shape the granola to the bottom and sides of the pan.   Exercise care not to have the sides and bottom corners too thick or they will be difficult to cut through.

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Bake the pie shell for 7 minutes at 350 degrees F. (Optional)

Fill the pie shell and bake according to the recipe for the filling.

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