I use this recipe to replace the graham cracker crusts because my father can't have the hydrogenated fats and sugars found in graham crackers. —Christa Hageman of Telford, Pennsylvania
- 1 cup brown rice flour
- 1/2 cup ground walnuts
- 3 tablespoons thawed apple juice concentrate
- 2 tablespoons olive oil
- In a small bowl, combine all ingredients. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 10-14 minutes or until set. Cool on a wire rack.
- Fill as desired. If baking the filling, shield edges of crust with foil to prevent overbrowning. Yield: 1 crust.
Originally published as Gluten-Free Crumb Crust in Healthy Cooking April/May 2008, p57
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