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.

Preparation Time: 10

Cooking Time:25

Recept afdrukken

Equipment

Baking sheet, Electric mixer, Food processor, Parchment paper or silicone baking mat, Sifter

Ingrediënten

▢ 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

Instructies

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.