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.
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
Serving Size
serving size 1/8 crust
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.