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Thursday, January 23, 2020

Homemade Gluten Free Vegan Graham Cracker Style Crust Recipe With Oil


They don't really sell graham crackers where I live, other than specialty stores that import American products, but even they don't have gluten free graham crackers. What they do have in more places, though, are graham cracker crusts, and those are some of the few things I have missed since going gluten free, because there are some foods that are just so much better with graham cracker crusts, and I pretty much don't like most other pie crusts.

Recently I was at my friend Felicity's house and she was making a dessert. I asked her what it was, and she said she was making mock graham cracker crusts, using tea biscuits and a bit of cinnamon. So then I got the idea to make my own graham cracker crust, only I didn't want to use butter or margarine as she did, so I went to the internet and found out that you can make such a crust with a liquid oil as well- they used olive oil, but I was going to use something more neutrally flavored, sunflower oil.


Last time I went to the scratch and dent store, I found gluten free cookies (they call them Moroccan cookies, but they're really sugar cookies with a slight tahini background taste) for 70 cents a package, so I decided to just use these since they were so cheap. But this can work with any cookie, whether gluten free (or not) petit burre tea biscuit cookies, sugar cookies, chocolate cookies, whatever. Homemade cookies also work. They just need to be plain cookies that are crispy that can be broken into crumbs.

If you are making something that will be baked, you make the crust and bake it together with the rest. If you're making something no bake, then bake this crust first for 8-10 minutes before using.

Homemade Gluten Free Vegan Graham Cracker Style Crust Recipe With Oil

Ingredients:
1 1/3 cup cookie crumbs- this was 250 grams of cookies that I crushed
1/3 cup sugar
1/3 cup oil- I used sunflower but feel free to use any liquid oil, or even coconut oil
2 tablespoons and 2 teaspoons rice flour or any other gluten free or gluten full flour
1/2 teaspoon cinnamon (optional)

Instructions:
1. Completely crumble your cookies. The first time I did this it was in the food processor, but I found it worked better if I put it in a bag and crushed it with my rolling pin.

2. Add the sugar, oil, flour, and cinnamon, and mix thoroughly.

3. Press into your pie pan.

4. Fill with your filling and bake, or bake separately for 8-10 minutes at 350 degrees.

And now a sneak peak with what I made with this crust... Recipe coming soon!


Are you a fan of graham cracker crusts? Do you make them or buy them? What do you fill yours with? Does this look like a recipe you'd try? What type of cookies would you use for it?

1 comment:

  1. I have never liked making gluten free pie crusts and I have been baking gf for my family for 12 years. I did find a pie crust recipe that works like a tart crust. It works very well. Look up gf tart crust next time you are planning to bake. The dough is pressed into the pan bit by bit instead of as a whole crust and is much easier to manage! It will also work for meat pies. Anyway, I am glad you also found a crust that works for you!

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