GLUTEN-FREE COOKIE CRUMB CRUST
A gluten-free version of cookie crumb crust for pies. I've made this with butter cookies, graham crackers, animal crackers, and even vegan cookies. This recipe makes one 9-inch pie crust. If using for a pie that needs to be baked, making sure it is only lightly browned, or it may burn when re-baking.
Provided by Buckwheat Queen
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor or blender; pulse into fine crumbs.
- Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
- Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
Nutrition Facts : Calories 204.7 calories, Carbohydrate 15.3 g, Fat 16.3 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 10.3 g, Sodium 62 mg
GLUTEN-FREE CRUMB CRUST
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 crust.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GLUTEN FREE SHORTBREAD CRUST
I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.
Provided by 3RiversCook
Categories Dessert
Time 35m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
- Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
- Press onto a pie plate.
- Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.
Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9
GLUTEN FREE GINGER BREAD CHEESECAKE WITH A GINGER BREAD CRUST
A delicious gluten free reimagination of cheesecake- perfect for any fall or winter party. Excellent for the holiday season but I cook this all year around! I adapted a recipe for Mini gingerbread cheesecakes that I found on Buzzfeed (https://www.buzzfeed.com/nickguillory/mini-gingerbread-cheesecakes?utm_term=.kv38xdgmG#.af4YeqO81) but the filing recipe is perfect for a cheesecake you may make at home. I made a gluten free crust from gf ginger bread cookies. No need to change measurements of the filing to adapt to the cheesecake.
Provided by Dev2624
Categories Cheesecake
Time 3h45m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Making the Crust:.
- Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
- Preheat the oven to 350 degrees F.
- Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag) and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
- Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
- Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
- Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
- Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes), pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
- For the Filing and Pie:.
- Cool the oven down to 300˚F/150˚C.
- In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
- Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
- Pour the mixture over the cooled gingersnap crust in the pie pan.
- Bake for 20-25 minutes.
- Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 547.5, Fat 50.2, SaturatedFat 28.6, Cholesterol 198, Sodium 459.3, Carbohydrate 17.5, Fiber 0.1, Sugar 15.4, Protein 8.7
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