20.12.10

Cupcake Pie Crust

I was very excited when I found this recipe, I had made a cake using the Betty Crocker Yellow Cake mix but it came out very dry and I did not want to eat it; but being that allergen free food is so expensive and I don't like being wasteful this recipe was the prefect solution. However, this recipe is not my own creation, I have to thank the "Babycakes" cookbook (which I highly recommend) but please note that even though all of their recipes are vegan, some do use spelt (distant cousin of wheat and not considered to be gluten free).

Ingredients:
6 unfrosted vanilla cupcakes
2 Tbps coconut oil
1/4 cup agave nectar
1/2 tsp salt


First use your hands to crumble the cupcakes into fine bits. Then add the coconut oil, agave nectar, and salt. Mix everything together and press it into your pie dish making it about a 1/4" thick. I have not tried cooking this crust prior to putting in the pie contents but I do not think it is necessary to pre-bake it. 


If you do experiment with this recipe please let me know!
Will post a picture next time I make a pie.

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