‘Graham cracker’ crust
A gluten-free alternative to the graham cracker crusts – great for cheesecakes and pies alike.
This isn’t exactly the same as a graham cracker crust, but it works well enough for a lot of those cookie crusts for cheesecakes, etc. Seems too simple to be true, but the raisins help to bind it all together, the coconut give it some sweetness and the almonds give it just a hint of a nutty flavour.
My daughter, Abby, turns up her nose at anything with raisins or sultanas in it, but she eats this with no real complaints! Maybe, it’s just the other flavors that hide the raisin flavor – who knows!!
- 1/2 cup (70g) almonds
- 1/3 cup (32g) shredded coconut
- 1/2 cup (80g) raisins
- Mix all ingredients in a food processor and blend until very fine. Add water if required to enable the ingredients to bind together.
- Push into prepared pie tin and chill.