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Low FODMAP Crumb Crust
This Low FODMAP Crumb Crust will become one of your favorite basic low FODMAP recipes.
Low FODMAP Serving Size Info: Makes 1 tart or pie crust; serving size depends on filling
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Makes: 10 Servings
Calories: 160 kcal
Ingredients:
- 2 cups (9 ounces/ 255 g) of low FODMAP cookies, such as Nairn’s Gluten-Free Oat Grahams
- 6 tablespoons, (85 g) unsalted butter, melted
Preparation:
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Preheat oven to 375°F/190°C. Coat a 10-inch (25 cm) loose-bottomed, fluted tart pan or a 9-inch (23 cm) pie plate with nonstick spray. Place pan or pie plate on a parchment lined half-sheet baking pan and set aside.
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Crumble the cookies (of choice) directly into a food processor fitted with a metal blade. Pulse on and off, then process until evenly and finely ground. Pulse in melted butter, pulsing on and off until evenly moistened and beginning to clump.
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Pour the crust mixture into your prepared pan and press very evenly across bottom and along sides. I like to use a flat-bottomed measuring cup or glass to help press the crumbs into as even a layer as possible.
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Bake for about 10 minutes or until dry and just beginning to color a light golden brown. Cool on rack.
Notes:
Tips
- While you could crush cookies in a plastic bag with a mallet or rolling pin (if you have to), I find that you will consistently produce the even, fine texture that you want from the food processor fitted with metal blade.
Nutrition Facts
Low FODMAP Crumb Crust
Amount Per Serving
Calories 160
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
