Question
Laura Crabtree Hollenbeck
I’m wondering if you have any suggestions for raw crusts which I always freeze to congeal.?
Answer
So raw crust.
People tend to think of raw crust
as date not coconut, but
it can be anything that's sticks
together. The usually there is some
dried fruit and nuts because that gives
it the sticky we use. We have
a lovely raw crust in the course they do
they should stay in the freezer because
they aren't baked and they are often
served raw. I don't always go
up the sides of my chart
pan with a rock crust. Sometimes I just do bottom and
let the filling be decides and that's the thing
to do I like adding.
assertive
unexpected spices so that these crusts
don't just taste like date.
Not coconut. I like using well
the the recipe in the
course has some I believe some ancho chili powder
and show you.
Or tamari if you're gluten-free, but
that's a thing that you can do. You can vary the
flavor by using other dried fruits beside dates
use apricots. I love dried apricots.
So not sulfured ones or prunes and think
of flavor profiles that you like
