Biscuit Base for Desserts

11/12/2019

Biscuit Base for Desserts

Biscuit Base for Desserts

This biscuit base for desserts recipe is using the Biscuit Crumble to create a delicious base for your cheesecakes or pies this summer holidays. It’s easy to prepare and the taste, oh my goodness is the bomb.

Ingredients:

120g GF Oats Biscuit Crumble

2 tbsp coconut oil, melted

Biscuit Base:

Add the GF Oats Biscuit Crumble and coconut oil to a bowl. Mix until a moist crumble forms.

Add the mixture to a pre-prepared pie dish or ceramic bowl of choice, gently press down evenly spreading over the base. Put the dish into the freezer for 20-30 minutes to set. You can make the filling while your waiting.

Filling suggestions:

  • Caramel Filling (we have a gorgeous recipe in each order for Summer, keep an eye out for that)
  • Lemon Cheesecake
  • Key Lime Pie

Once you have topped the base with your filling you can garnish with some more crumble if you wish. Pop into the fridge or freezer to set for approximately 2 hours.

To garnish add a sprinkling of the GF Oats Biscuit Crumble to half of the tops of each. Place in the freezer for a further 2 hours.

Serve once you have removed from the cold storage for best results.

Cook’s Notes:

  • Cheesecakes will keep for up to 2 months in an airtight container in the freezer.

Categories – Select from drop-down

You May Also Like…

Oat and Honey Hand Scrub

Oat and Honey Hand Scrub

Since it's Mother's Day this month and we are heading into Winter shortly we thought this would be the perfect time to share this beautiful hand scrub recipe with you all! It is so simple yet perfect for you to treat yourself or...

ANZAC BISCUITS using GF Oats

ANZAC BISCUITS using GF Oats

The joy of making ANZAC biscuits each year should be enjoyed by anyone even if you have special dietary restrictions. These are Gluten Free ANZAC biscuits, if you can’t have oats you can substitute for rice flakes.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *