INGREDIENTS
1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend (this is totally optional! it tastes great without the flour as well)
1/2 cup succanat
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)
Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.
Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend (this is totally optional! it tastes great without the flour as well)
1/2 cup succanat
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)
Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.
Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.
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