Gluten-Free Nut and Seed Crunch Crust

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  • 1/2 cup brown rice flour
  • 1/2 cup nuts, ground (almonds, hazelnuts, etc.)
  • 1/4 cup sunflower or pumpkin seeds, ground
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons water
  • 2 tablespoons cold-pressed oil
  • 1 tablespoon honey


Preheat oven to 350°F.
Combine flour, nuts, seeds, arrowroot and cinnamon in a bowl and set aside.
Heat water, oil and honey in a saucepan over low heat just until honey liquefies.
Pour over flour mixture and stir with a fork to combine.
Turn out into a 9-inch, deep-dish glass pie plate and press firmly in place with fingers.
Bake for 8 minutes.
Add desired filling and finish baking per recipe directions.
For a fully baked crust, bake for 18-20 minutes or until lightly browned. Cool before filling.

For best flavor, grind your own nuts and seeds in a food processor or blender (in a blender, work in small batches).
Recipe from Central Market Mill Creek - Culinary Resource Center
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