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    You are in: Home / Recipes / Ginger Snap Pie Crust - Vegan, Thermomix Recipe
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    Ginger Snap Pie Crust - Vegan, Thermomix

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    2 mins

    15 mins

    Ex-Pat Mama's Note:

    Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.

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    Ingredients:

    Serves: 8

    Yield:

    8-10 in ...

    Units: US | Metric

    • 240 g ginger snaps, check to make sure they're vegan
    • 40 g oil, neutral flavored
    • 20 g brown sugar (optional)
    • 1 pinch salt

    Directions:

    1. 1
      Preheat oven to 350º F (180ºC).
    2. 2
      Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
    3. 3
      Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
    4. 4
      Press into pie or tart tin.
    5. 5
      Bake for 10-15 minutes, just until brown.
    6. 6
      Allow to cool completely before filling. The crust will get crispier and crispier as it cools.

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    Ratings & Reviews:

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    Nutritional Facts for Ginger Snap Pie Crust - Vegan, Thermomix

    Serving Size: 1 (37 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.2
     
    Calories from Fat 71
    42%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 187.0 mg
    7%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 5.9 g
    23%
    Protein 1.6 g
    3%

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