5 1/4 fluid ounces Olive oil
1 teaspoon Vanilla extract
1 ounce Molasses
1 teaspoon Almond extract
9 ounces Pastry flour
4 ounces Quick-cooking oats
1 teaspoon Salt
1 tablespoon Cinnamon
Yield: 20 ounces
1. Combine the olive oil, vanilla, molasses and almond extract in a measuring cup. Set aside.
2. Place the flour, oats, salt, and cinnamon in the bowl of a food processor. With the machine running, pour in the olive oil mixture. Mix until the dough forms a ball, about 30 to 40 seconds. Wrap the dough and refrigerator about 1 hour before using.
3. Yield: 1 lb. 4 oz.
Notes: This crust has less saturated fat than one made with animal fats or hydrogenated shortening.
1 teaspoon Vanilla extract
1 ounce Molasses
1 teaspoon Almond extract
9 ounces Pastry flour
4 ounces Quick-cooking oats
1 teaspoon Salt
1 tablespoon Cinnamon
Yield: 20 ounces
1. Combine the olive oil, vanilla, molasses and almond extract in a measuring cup. Set aside.
2. Place the flour, oats, salt, and cinnamon in the bowl of a food processor. With the machine running, pour in the olive oil mixture. Mix until the dough forms a ball, about 30 to 40 seconds. Wrap the dough and refrigerator about 1 hour before using.
3. Yield: 1 lb. 4 oz.
Notes: This crust has less saturated fat than one made with animal fats or hydrogenated shortening.
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