Here is a pie crust that is a much healthier version than the traditional graham cracker crust. It takes a little longer than purchasing a ready-made crust, but it is so much healthier for your family and it’s vegan too, if you substitute margarine for the butter. If you make up a few batches ahead of time you can freeze it, which will save you time in the kitchen later. In the last step, don’t be tempted to leave it in the oven longer than the 5 minutes because it isn’t as dry as you think it should be. It will firm up and not be as wet after it cools.

Better Than Graham Cracker Crust

2 c. quick oats
1 t. salt
1/2 t. almond extract
1/4 c. honey
1/4 c. water
3/4 c. almonds, ground
3/4 c. walnuts, ground

Preheat oven to 350. Mix all the ingredients and bake for 10 minutes; cool slightly, then blend in blender to make a powder.

Note: May want to double this recipe to freeze one batch for later when you are in a hurry.

Take blended powder and add:

3 Tbsp. honey
3 Tbsp. butter, margarine OR maple syrup

Mix together and press into a sprayed 9×13 inch casserole or two glass pie plates as you would a regular graham cracker pie crust. Return to the oven for 5 minutes only, then cool.

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