I’m SO excited to share with you a fun way to make a pie crust that’s essentially a crunchy cookie. I suppose we could call it a hybrid cookie. Either way, this tiger nut crust is sweet, crunchy, and pairs well with a range of dessert toppings/fillings. I’ve personally sacrificed soooo much to test this out for you 🙂
I used several of my corn free dessert options and tasted it with the cookie crust and it was a blast. I know… the sacrifice was so intense 🙂 The even better news: This crust freezes like a dream. The freeze and thaw is perfect, and it reheats well too.
Remember, tiger nuts are NOT tree nuts, but instead, poorly named tubers. Below you’ll find the video and two recipes, one that uses shortening, and one that doesn’t. Happy baking!
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, EOE, FPIES, Low Histamine, Paleo, Vegan
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