Nut And Seed Crunch Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Brown rice flour |
| 1/2 | c | Ground nuts |
| 1/4 | c | Ground sunflower seeds |
| 1 | T | Arrowroot |
| 1/2 | t | Ground cinnamon |
| 1/8 | t | Cloves |
| 2 | T | Water |
| 2 | T | Oil |
| 2 | T | Honey |
INSTRUCTIONS
Combine the flour, nuts, sunflower seeds, arrowroot, cinnamon and cloves in a large bowl. Combine the wet ingred in a small saucepan. Heat until honey liquifies. Pour over flour mixture and stir with a fork until well combined. Transfer the mixture to a 9" pie plate. Shape the crust by pressing with fingers. Unfilled: bake at 350 for 20 - 22 min or until lightly browned Filled: bake empty shell at 350 for 10 min. Then add desired fillings and finish baking as your recipie directs. Posted to MC-Recipe Digest V1 #743 by "Debra Berrett" <grinin@community.net> on Aug 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1291
Calories From Fat: 700
Total Fat: 82.1g
Cholesterol: 0mg
Sodium: 143.1mg
Potassium: 1023.2mg
Carbohydrates: 125.6g
Fiber: 15.2g
Sugar: 39.5g
Protein: 26.6g