A simple crust using Paleo-friendly ingredients to add zing to any pie

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As I’m becoming more and more obsessed (yes, that’s right), obsessed with eating limited amounts of refined sugar, I have been playing with a number of crust recipes.  And this one works.  And it has no dried fruit in it, so Abby is happy.  

This crust is simply almond meal, with some coconut oil and honey.  That’s it.  And it cooks really nicely either by itself if you wish to have a cold pie, or with the filling.  I’ve used a chocolate version of it for my chocolate banana peanut butter pie (recipe here), and I’ve added ginger to it for a pumpkin pie base.  So simple to make, the only concern is what to do with the leftover dough – this recipe makes a little bit more than what you need for a standard 9″ pie base.  I usually add some baking soda and form them into cookies, but feel free to do what you wish with it!

Paleo 'graham cracker' crust
Yields 16
Print
Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
189 calories
19 g
0 g
13 g
1 g
7 g
37 g
0 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
37g
Yields
16
Amount Per Serving
Calories 189
Calories from Fat 108
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
0%
Sugars 9g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 cups almond meal
  2. 1/2 cup coconut oil (melted)
  3. 1/2 cup honey
Instructions
  1. Combine all ingredients together.
  2. For pre-baking, set the oven at 350F and bake for 7-10 minutes.
  3. For baking with filling, follow the recipe instructions.
beta
calories
189
fat
13g
protein
1g
carbs
19g
more
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