Ingredients
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1½ cups (185 g) Bob’s Red Mill white Rice Flour
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¼ cup (60 ml) Vegetable Oil
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¼teaspoon (1.5 g) Salt
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1 tablespoon (15 ml) pure Maple Syrup
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¼ cup (28 g) Flax Meal
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1/3 cup (42 g) Bob’s Red Mill Tapioca Flour
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¼ cup (60 ml) Water
Directions
This super-sturdy crust tastes like whole wheat and is great for pumpkin, apple, and savory crust tartlets.
Steps
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1
Done
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Preheat oven to 350°F (180°C, or gas mark 4). |
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2
Done
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Place all ingredients in a food processor. Pulse until you have a firm dough that forms a ball. If mixture is too dry, add water 1 teaspoon (5 ml) at a time. |
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3
Done
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Pinch off 2 to 3 teaspoons (10 g to 16 g) of dough and roll it to form a ball. Repeat with remaining dough. Wet your hands if needed to keep dough from sticking. Press each dough ball into one cup of a greased mini muffin pan or a mini tartlet pan. |
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4
Done
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Bake for about 25 minutes, or until the mini crust pulls easily out of the muffin tin. They should not be golden or discolored. Remove all crusts from the muffin tin and let cool on a fl at surface. Cool completely or refrigerate until ready to fill. |
