INGREDIENTS
- 1 cup whole-wheat graham cracker crumbs (from 8 graham cracker squares)
- 1/2 cup whole-wheat pastry flour
- 2 tablespoons canola or sunflower oil
- 2 tablespoons dark brown sugar
- 2 tablespoons ground flaxseed
- 2 tablespoons wheat germ or ground pumpkin seeds
- 2 teaspoons finely grated orange zest
- 1/2 teaspoon ground ginger
- 1 large egg (with high omega-3 content, as noted on label), lightly beaten
INSTRUCTIONS
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 until moistened. Gently press mixture onto bottom of plate and up the sides.
BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.
Note: This whole wheat crumb crust is great with the Lighter LIBBY'S® Pumpkin Pie filling Lighter LIBBY'S Pumpkin Pie recipe found on verybestbaking.com. Substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.
COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.
BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.
Note: This whole wheat crumb crust is great with the Lighter LIBBY'S® Pumpkin Pie filling Lighter LIBBY'S Pumpkin Pie recipe found on verybestbaking.com. Substitute this crust for the deep-dish pie shell called for in the recipe. Follow the temperatures and bake times stated in the recipe.
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