I have a dozen key limes I need to use. I was considering making ginger-lime panna cotta but then thought “why not key lime pie?” I eliminated nuts from my diet so I needed a graham cracker crust substitute. I found a recipe here with a gluten free mock graham cracker crust recipe. I changed it to suit me, of course. The dough tasted wonderful so I’m hoping it will bake up well, too. I used a 1 1/2 tablespoon “coffee” scoop to measure out the dough on parchment paper & then flatened them with the ball of my hand. Rolling it out would work, too, but I don’t mind the rustic (and easy) approach. This would also make a great cookie dough base if you like crunchy cookies, though may need to be sweeter for some people’s palates.

1 1/2 cups rice bran
3/4 cup tapioca flour
1/2 cup amaranth flour
1/2 cup coconut flour
1 Tbs baking powder
1 tsp salt
1 tsp xanthan gum
3/4 cup vegan margarine, melted
1/2 cup agave nectar
1/2 cup honey
1 tsp gluten free vanilla extract

Preheat oven to 325* F. In a medium mixing bowl combine dry ingredients and whisk together. In a larger bowl, add melted margarine, agave, honey and vanilla. Stir well. Slowly add dry ingredients into the bowl of wet ingredients, stirring well until all ingredients are combined. Use an 1/8 cup measuring cup to scoop out the dough in even amounts. On parchment covered cookie sheets, evenly space dough with one inch clearance on each side. Flatten the cookies out with the palm of your hand until about an 1/8 inch thick. You can shape them into squares or leave them round. Bake for 20-25 minutes and allow to cool before using.

Gluten Free “Graham” Cracker Pie Crust

1/2 batch gluten free “graham” crackers
3 Tbs margarine, melted
2 Tbs agave nectar

Crush the crackers in a food processor. Add margarine and agave and pulse until everything is well combined. Press into a pie pan with the back of a spoon until evenly distributed on the sides and bottom of the pan.