Cinnamon Graham Cracker Crumbs
This easy-to-make cinnamon graham cracker crust is vegan, dairy-free, and perfect for cheesecakes, pies, and more! No hydrogenated ingredients—just simple, wholesome flavors.
Equipment
- Baking sheet, Electric mixer, Food processor, Parchment paper or silicone baking mat, Sifter
Ingredients
- ½ cup 112 g nondairy butter
- 2 tablespoons 42 g agave nectar
- ¼ cup 55 g firmly packed light brown sugar
- 1 cup 120 g white whole wheat flour
- ¼ cup 30 g whole wheat pastry flour, plus extra for dusting
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F (170°C, or gas mark 3).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the butter, agave, and sugar using an electric mixer until light and fluffy, about 4 minutes.
- Sift the white whole wheat flour, pastry flour, cinnamon, and salt on top of the butter mixture and combine.
- Place the dough on the prepared baking sheet and pat it down into a disk.
- Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
- Bake for 20 to 25 minutes, checking early to avoid overbaking.
- Let it cool for at least 1 hour on the baking sheet.
- Once cool, break the crust into shards and blend in a food processor until it turns into a fine powder.
- Use the crumbs for your pie or cheesecake recipes.
Notes / Tips / Wine Advice:
Serving Tip:
Use this crumb mixture to make a perfect crust for your favorite cheesecakes or pies!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with cheesecake.
Nutritional Information
Calories: 520 kcal | Carbohydrates: 64 g | Protein: 4 g | Fat: 26 g | Fiber: 6 g | Sugar: 18 g | Salt: 0.5 mg
