Homemade Graham Crackers (GF) & Pie Crusts

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Gluten-free/Dairy-free/Vegetarian

Makes 1 crust for 9 inch pie plate

14-15 gluten-free graham crackers (homemade recipe below, or you can use purchased gf graham crackers)

½ cup maple sugar or regular sugar

4 tablespoons coconut oil, melted

1. Place graham crackers in food processor fitted with metal blade and pulse until fine crumbs form.
2. Add sugar and melted coconut oil. (Add optional coconut or chopped nuts and coconut oil.) Pulse 2-3 times until combined.
3. Using the side of a coffee mug, press into pie plate or tart pan. Chill crust for 30 minutes. This step is important otherwise filing will disintegrate the crust.

Other crust options:

Gingersnap crust: use purchased gluten-free gingersnaps (Midel brand works well). Pulse in food processor approximately 2 cups ginger snaps (1 package Midel) and follow directions above.

Coconut or Pecan Crust: add ¼ cup toasted, shredded coconut or ¼ cup toasted finely chopped pecans. Increase coconut oil by 1 teaspoon. Follow direction above.

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Ingredients

  • Ingredients
  • 1 1/4 cup gluten-free organic All Purpose Baking Mix from The Pure Pantry
  • 3/4 cup gluten-free organic Buckwheat-flax Baking Mix from The Pure Pantry
  • 1/2 cup maple sugar or light brown sugar
  • 1 3/4 teaspoon cinnamon
  • 1/2 cup plus 1 tablespoon coconut oil or non-hydrogenated shortening, such as Spectrum
  • 3 tablespoons cold water
  • 3 tablespoons agave nectar, preferably Nature’s Agave Amber variety
  • 1 teaspoon vanilla
  • Sugar for sprinkling on top

Preparation

Step 1

Instructions

1 Preheat oven to 350˚F. Line a cookie sheet with parchment paper.

2 In a large bowl, mix together baking mixes, sugar and cinnamon. Using your fingertips, work in the coconut or shortening in to the dry ingredients. Stir in 3 tablespoons cold water, agave and vanilla. If the dough is too dry, add a little more cold water.

3 Gather dough into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for about 1 hour.

4 Roll ½ the dough between two pieces of waxed paper lightly floured with baking mix. Roll out to 1/8 inch thickness. Remove top layer of waxed paper. Trim edges to make large square, removing scraps. Place baking sheet on top of dough and flip over onto baking sheet. Remove waxed paper. Cut into small 2 x 3 inch rectangles and prick all over with a fork. Bake for 30 minutes or until golden brown. Let cool removing from baking sheet.

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