Sunday, 17 August 2008

Perfect Oat Crust

(Originally posted by Christy)

Since we already have two votes for oat crust and I am still sitting in front of the computer, here you go!  Don’t forget to let me know which whipped cream recipe you want, too!

Oh!  And the instructions for the “Favorite Chip Cookies” are on Jeffrey’s website now, if you haven’t seen them.

2/3 cup rolled oats
2/3 cup barley flour OR whole wheat pastry flour
1/4 tsp salt
1/8 tsp stevia extract powder
1/4 cup vegetable oil
1 1/2 tbsp water

1.  Use a blender to lightly chop oats.  Combine with flour, salt and stevia in an 8-inch pie dish.  Add oil and water and stir with a fork to forma ball of dough.  Cover and set aside 5 minutes for oats to soften.

2.  Press dough evenly over sides and bottom of pie dish (if preferred, roll out between 2 waxed paper squares).  Prick with fork in several places.  Bake in a preheated 350 degree oven 12-15 minutes or until lightly browned.  Cool on rack.

*This pie shell can also be filled and then baked according to your recipe.

*For a deep dish 10-inch pie crust use 1 cup rolled oats, 1 cup flour, 1/4 tsp salt, 1/4 tsp stevia, 6tbsp oil and 2 1/2 tbsp water.

No comments: