Whether you decide to use homemade dairy-free graham crackers or a store-bought variety, this recipe is the perfect base for special fruit tarts or dairy-free cheesecake.
- 2 cups graham crackers (finely ground dairy-free, either store-bought or homemade)
- 1/3 cup agave nectar (or maple syrup)
- 1/3 cup canola oil
- 1/2 teaspoon cinnamon
- Pinch of salt
- Preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside.
- In a food processor, combine the graham cracker crumbs, agave nectar or maple syrup, canola oil, cinnamon, and salt and process for just a few seconds or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands. (we prefer to wear plastic sandwich bags or plastic gloves to keep the mixture from sticking to my fingers.) Bake for 7 to 10 minutes or until lightly golden brown. Allow to cool it completely on a wire cooling rack before using.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||1 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|