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Let’s Make Cinnamon Pecan Seeded Pat-In Pie Crust
EDITOR’S NOTE: We love this Cinnamon Pecan Seeded Pat-In Pie Crust, but some of you have mentioned wanting to make this crust, but not being able to find the Fody cereal used. This recipe is for a very simple pat-in crust based on cereal with the addition of some pecans. You could try substituting a different low FODMAP cereal and the recipe should work. You might need a little more or a little less sugar and/or butter.
To find other low FODMAP cereals, please refer to our Shopping Lists, which have THOUSANDS of products listed compiled by a Monash University trained Registered Dietitian.
Pat-In Pie Crust in The Time it Takes to Preheat the Oven
We love a pat-in crust; nothing could be easier. FODY Cinnamon Seed Crunch Breakfast Cereal makes a great gluten-free and low FODMAP crust, here with the addition of pecans. We like to use a food processor fitted with a metal blade to grind up the cereal and nuts, but you can accomplish the same thing with a sturdy zip-top bag and a rolling pin (see Tips).
Make sure to check out our Lactose-Free Cheesecake Pie with Pomegranate. The creamy lemon and vanilla scented cream cheese filling works perfectly with this crispy, crunchy crust.
For all kinds of pie making tips, read our article Pie Crust 101.
Recipe Sponsored By FODY Foods
Cinnamon Pecan Seeded Pat-In Pie Crust
We love a pat-in crust; nothing could be easier. FODY Cinnamon Seed Crunch Breakfast Cereal makes a great crust, here with the addition of pecans.
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) crust; up to 12 servings
Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) pie plate, preferably ovenproof glass such as Pyrex, with nonstick spray.
Fit your food processor with the metal blade attachment and pulverize the cereal and pecans to a fine, even crumb. Add melted butter, brown sugar, cinnamon and salt and pulse on and off until combined. Press crumb mixture into prepared pie plate creating an even layer along the bottom and sides.
Bake for about 6 to 10 minutes until firm and dry to the touch. The crust will take on a little color. Use the lesser amount of time if your crust will be going in the oven again with a filling. Use the longer amount of time if you need a fully baked crust. Cool on wire rack and proceed with individual pie recipe.
- In lieu of using a food processor, place cereal and nuts in a sturdy zip-top bag and use a rolling pin or mallet to crush the cereal within the bag. We’ve even used a wine bottle in a pinch! Pour ground mixture into a mixing bowl, then continue adding the remaining ingredients and proceed with the recipe.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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