Whole-Grain Pie Crust Made with whole-wheat graham cracker crumbs and whole-wheat flour, this is a delicious and nutritious alternative to your regular piecrust. It was featured in Superfoods Rx by Dr. Steven Pratt and Kathy Matthews.
Estimated Times: Preparation - 10 min | Cooking - 20 min | Yields - 8 servings per 9-inch crust
1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares) 1/2 cup whole-wheat pastry flour 2 Tbsp. canola or sunflower oil 2 Tbsp. dark brown sugar 2 Tbsp. ground flaxseed 2 Tbsp. wheat germ or ground pumpkin seeds 2 tsp finely grated orange zest 1/2 tsp. ground ginger 1 large egg (with high omega-3 content, as noted on label), lightly beaten
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate. COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir til moistened. Gently press mixture onto bottom of plate and up the sides. BAKE for 20 mins or til crust is golden brown. Cool completely on wire rack.
Nutrition Facts Serving Size: 1/8 of recipe Servings per Recipe: 8 servings per 9-inch crust
Amount per serving Calories: 110 Calories from Fat: 50
I don't have a recipe for you, but I've been told not to use all whole wheat flour alone, as your product will be too dry. It's better to mix the flours. Like 3 parts of the whole wheat flour to 1 part regular all purpose flour.
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