When we made our recipe for Graham Crackers, the first thing that came to mind (after we were done indulging on s'mores) was that we needed to turn some of the leftover ones into a graham cracker crust.
There are so many things you can do with a good graham cracker crust, from cheesecakes and bars to pies and things like s'mores cupcakes. And when we say good crust, we mean one that doesn't fall apart, but also one that isn't too greasy or too hard when you bite into it.
If you made your graham crackers dairy-free and your crust needs to be dairy-free too, feel free to swap in your favourite non-dairy or vegan butter (or you could also use coconut oil instead!)
Prep: 5-10 minutes
Cook time: 8-10 minutes
Yield: 1 9-inch pie crust
Graham crackers are a perfect treat. S'mores anyone?!
If you've been missing graham crackers, or even if you've never tried one, these are so good and easy to make. They are not as sweet as the ones you'll find at the grocery store, which is a plus in our books, and the honey shines through.
These are naturally egg-free, and if you need to make them dairy-free you can also sub out non-dairy alternatives. If you're making s'mores you can roll and cut them into traditional graham cracker rectangles or squares, but you could also make fluted round biscuits, or even use small animal cookie cutters for fun shapes for kids.
Prep: 20 minutes
Cook time: 15-18 minutes
Rest time: 1 hour
Yield: 4 dozen graham crackers (1.5 inches x 3 inches)
Before we get into holiday baking this year, we wanted to post one more savoury recipe — pierogi. This has been a long requested recipe, so we are happy to finally share it with you! Of course we are biased when we say nothing beats homemade, but you will absolutely taste the difference compared to store bought.
The dough itself is very straightforward, and also naturally dairy free and vegan. No egg in the dough makes them traditional and also lends itself to a soft and delicate bite. You can create any number of fillings to put inside, whether you prefer potato and onion, potato and cheese, mushroom and sauerkraut, or one of many sweeter variations with fruit like blueberries.
Prep: 1 to 2 hours
Cook time: 3-5 minutes
Yield: 36-40 pierogi (using a 3" round cutter)
You will also need:
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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