![]() If it doesn’t have a decent nonstick coating on it, you may want to give it a once-over with some oil, butter, or nonstick spray (just for insurance). This recipe will cover a 9-10″ pan nicely. Get your pie, springform, or tart pan out. Truth be told though, you can use ANY cookie, cracker, or cereal for this recipe! So go nuts and use your favorite! How do I make the graham cracker crust recipe? You can most definitely also use graham cracker crumbs for this recipe, which would save you a step. If you’re going gluten-free, my favorite are actually the vanilla and cocoa bunny grahams from Annie’s! They’re one of the only gluten-free grahams I’ve found without honey added. I use Nabisco grahams because they don’t have honey. You will likely have to omit the water in the recipe though, so just keep an eye on the texture when you mix it! Which graham crackers should I use for this crust? Liquid oils will also work fine – olive oil, grapeseed oil, or avocado oils would be my first choices. Just make sure they’re not rock hard when you add them! Soften them up a bit first. Coconut oil and Palm oil are popular choices. If you can’t use any of those and want to stay as simple as possible though, any fat will do. Veggie shortening will work fantastically, but you might need to add a bit of extra water because of its very high fat percentage. They all work great, so I’m convinced any brand out there would be great. I’ve tried Earth Balance, Miyoko’s, Smart Balance, and Melt. However, if you’re opposed to using it or you just don’t have access to it, you can use any butter that is safe for you and you can get your hands on. I love using Country Crock plant butter in my crust because it plays just like dairy butter, and tastes like it too. Check out how to crust of this vegan cheesecake kept its shape perfectly even after being removed from the tin! What can I substitute for butter in this graham cracker crust?
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