Ginger Snap Pie Crust - Vegan, Thermomix
"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."
- Ready In:
- 17mins
- Ingredients:
- 4
- Yields:
-
1 8-10 inch pie crust
- Serves:
- 8
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
