Crisp Rice Almond Piecrust Recipes

RICE, OAT, AND ALMOND CRUST

Steps:

• Blend oats and almonds in dry blender to flour consistency.
• Combine dry ingredients in bowl; add oil and stir; add water and mix to soft dough.
• Press mixture into lightly oiled or sprayed pan, pressing from center outward; crimp edges with fork or dampened fingertips.
• Pre-bake for 10-15 minutes at 350 degrees F (175 degrees C) and cool before adding filling.

ALMOND BUTTER RICE CRISP TREATS

Steps:

• Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
• In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
• Stir in the rice crisp cereal until thoroughly combined.
• Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
• In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
• Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
• Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.

CRISP RICE-ALMOND PIECRUST

Steps:

• Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.