Ginger Snap Pie Crust - Vegan, Thermomix

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 17mins
SERVES: 8

INGREDIENTS

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

DIRECTIONS

  • Preheat oven to 350º F (180ºC).
  • 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).
  • Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
  • Press into pie or tart tin.
  • Bake for 10-15 minutes, just until brown.
  • Allow to cool completely before filling. The crust will get crispier and crispier as it cools.
Advertisement