Gluten-free walnut-oat pie or tart crust

By Nilson

Ingredients

• oven: 350 degrees
• 1-1/3 cups old-fashioned or quick-cooking rolled oats (not instant — and be sure the label says gluten-free)
• 1 cup walnuts
• 6 tablespoons unsalted butter, melted
• 1/3 cup firmly packed brown sugar
• 1/4 teaspoon salt

Details

Adapted from shinycooking.com

Preparation

Step 1

Spread the oats in a round cake pan. Spread the walnuts in another round cake pan. Bake the walnuts until they smell toasty and are beginning to brown, about 8 minutes. Bake the oats until they begin to brown, 15 to 18 minutes. Watch both the oats and the walnuts carefully; they go from brown to burned quite quickly.
After removing the walnuts from the oven, let them cool for a few minutes. Then, while the oats are still toasting, coarsely chop them. There’s no need for fineness as they’re going into the food processor.
When the oats are done, remove them from the oven. Transfer both the toasted oats and chopped toasted walnuts to a food processor. Add the sugar and salt and drizzle in the melted butter.
Process until the oats and walnuts are finely ground and the mixture is cohesive. Happily for us, this stage will be obvious — all the ingredients will be moist and stick together.
Remove the mixture from the food processor and press into the bottom and up the sides of a 9- or 10-inch pie plate (not deep dish) that’s at least 1-1/4 inches deep, or a similar tart pan.
Bake at 350 degrees until it’s just barely beginning to brown, 14 minutes. Remove from the over and set it on a rack to cool. Use with your favorite prebaked-crust pie or tart recipes.
Variation: Use pecans instead of walnuts.