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 nut crust, 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 [...]
Posted in Breads, Muffins and Crackers, Breads, Muffins and Crackers (Gluten-Free), Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes | Tagged dairy free, desserts, egg free, gluten free, oatmeal, pie crust, pies
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