Gluten Free 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:
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.