New Year’s Eve was really, really easy this year.
We made no major plans.
The week before we decided to stay in for the night, just chill and munch the night away on tiny bites. Hubby requested cheesecake and the girls only requested silly string, sparklers and groovy hats. Too easy. I decided to try out a new crust from my “try” files, you know the file that just keeps getting bigger and bigger each month. A easy crust to pull together, easy to work with and loaded with great flavor. Easy really easy, following the pattern of my post yet? A warm thanks to Stella from Witchy Kitchen and her Cauldron Boy.
This crust is gluten free, loaded with oatmeal, pecans, dates and peanut butter. The recipe is for a one 9 inch pie crust. Stella featured her crust with her Vegan Sweet Potato Pie. Enjoy! Sweet Life!
Gluten Free Pecan and Oat Crust
1 1/4 cups rolled oats
1/2 cup pecans
2 tbsp vegetable oil
1 tbsp peanut butter
3 tbsp cold water
Place pecans in food processor and break down to a very coarse meal.
Add oats and pulse a few time until they become part of the meal.
Then add the dates, oil and peanut butter.
Pulse until combined (the mix will be dry).
Add water and pulse once or twice.
Pour mixture into a pie pan and press until even and going up the sides of the pan (start from the middle and move out).
Place in fridge until ready to fill.
I used mini tart shells and made about 12, fill with quick cheesecake mix and bake at 350 degrees for about 15 minutes, allow to come to room temp and place in fridge, top with topping of your choice.
Quick cheesecake mix
1 – 8oz pkg of cream cheese at room temp
1/2 cup sugar
1 tbsp lemon or lime juice
combine cream cheese and sugar until well blended.
Add egg and lemon juice and mix well.
Add to your crust.