Cream together until light and fluffy:
4 Tbsp. butter (1/2 of a stick)
3 Tbsp. Sucanat
a pinch of salt
Whip in:
3 egg yolks
2 Tbsp. water
1 tsp. vanilla or almond extract
Stir in and just “lightly mix”:
1 1/2-3/4 c. Summers Sprouted Spelt Flour
Dough will be crumbly, but will stick together when pressed.
Press into pans. Recipe will make two-three 9 x9 crusts.
Bake when ‘filling’ is cooked. Or bake at 375 degrees for
15-18 minutes.
Sweet ‘Shortbread’ Pie Crust
'Excellent for cheesecakes, tortes and pudding pies'
Ingredients
- 4 tbsp butter (1/2 of a stick)
- 3 tbsp Sucanat
- pinch of salt
- 3 egg yolks
- 2 tbsp water
- 1 tsp vanilla or almond extract
- 1 2/3 – 3/4 c Summers Sprouted Spelt Flour
Instructions
- Cream together until light and fluffy: 4 Tbsp. butter (1/2 of a stick), 3 Tbsp. Sucanat, a pinch of salt
- Whip in: 3 egg yolks, 2 Tbsp. water, 1 tsp. vanilla or almond extract
- Stir in and just "lightly mix": 1 1/2-3/4 c. Summers Sprouted Spelt Flour
- Dough will be crumbly, but will stick together when pressed. Press into pans. Recipe will make two-three 9 x9 crusts.
- Bake when 'filling' is cooked. Or bake at 375 degrees for 15-18 minutes.
