Inspired by raw chocolatier and pastry chef Amy Levin. Similar to a gram cracker crust, this crust is light and a staple with pies and cakes pairing lacuma, almond meal and a touch of vanilla bean.
Steps
1
Preparing the Crust
Ingredients
1 1/2 cups almond flour
1 cup lacuma powder
1/2 cup agave or maple
1/2 tsp vanilla bean, scraped or vanilla extract
pinch of fine sea salt
Small amount of water
Place the almond flour, lacuma, agave, vanilla and salt in the bowl of a food a processor fitted with the metal blade. Pulse briefly to just combine. With the motor running, slowly add the water, adding just enough to create a fine crumble. Carefully press the crumb together in your fingers. If it holds together for a second, then crumbles, it is the consistency you want.
Transfer the crumble to a a spring–form pan or a shallow square baking pan. Using your fingers , spread the crumble across the bottom of the pan, pressing firmly to create an even layer.
6 Comments
Catherine F•
Hi, with what can we replace lacuma powder? thanks
Hi Catherine. You can use maple sugar, turbinado, sucanat or date sugar in place of lacuma. It acts as a sweetener in this recipe so using a dry sweetener like the ones I mentioned will do. Lauren
Lauren L •Hi Catherine. You can use maple sugar, turbinado, sucanat or date sugar in place of lacuma. It acts as a sweetener in this recipe so using a dry sweetener like the ones I mentioned will do. Lauren
Fran C • Rouxbe Staff •Hi Rhea, As far as I know, it is the same thing. Thanks for asking. Fran
Eric W • Rouxbe Staff •Hi Rosemary, this isn't a finished product ready for service and the application can vary quite a bit, so a serving number is not included.