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Nut Crust for Pumpkin Pie

By Wardeh on November 19, 2007

Following Tammy’s procedure and proportions in her Pecan Nut Crust, I used half hazelnuts and half almonds to create the nut crust for pumpkin pie yesterday. I pre-baked it for 10 minutes at 325 degrees. Then I filled it with the pumpkin pie filling. Just delicious! Thanks for a great recipe, Tammy!

Posted in Breads, Muffins and Crackers, Breads, Muffins and Crackers (Gluten-Free), Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes | Tagged , | Leave a response

Oatmeal Pie Crust

By Wardeh on November 21, 2006

I was really happy a couple of years ago to find this super easy whole grain pie crust recipe. No rolling required at all. Just mix the ingredients together and press it in the pie plate!
I’m thinking because of how similar oats and spelt behave, that I will try spelt flour instead of oatmeal and test [...]

Posted in Breads, Muffins and Crackers, Breads, Muffins and Crackers (Gluten-Free), Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes | Tagged , , , , , , | 15 Responses

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