Vegan Pecan Crust
Enough for one 9-inch pie
Time 20 min
Try this gluten-free, nutty crust that comes together right in the food processor. Lightly sweet with a crunchy texture, this makes a great shell for a pumpkin pie or your favorite fruit or chocolate filling.
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup chopped date pieces
- 1/4 cup pecan pieces
- 1/4 cup unsalted cashew butter
Method
Preheat the oven to 350°F.
Place brown rice flour, dates and pecans in a food processor, and pulse until crumbly.
Add cashew butter and purée.
Drizzle in water (about 2 tablespoons) until mixture comes together into a ball.
Using extra flour as needed, spread crust into the bottom of a pie pan or springform pan.
Press evenly into the bottom of the pan.
Bake in the oven until golden brown, 10 to 12 minutes.
Nutritional Info:
Per serving: serving size 1/8 crust, 140 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 17g carbohydrates (2g dietary fiber, 6g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup brown rice flour
- 1/2 cup chopped date pieces
- 1/4 cup pecan pieces
- 1/4 cup unsalted cashew butter