Dogman wrote:
On Sun, 07 Oct 2012 23:54:04 -0400, "Jean B." wrote:

[...]
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?
Crushed almonds! DEEEEEE-licious!

I have just strewn almond meal in a buttered pan before, but I
don't think my daughter would find that acceptable. I think I
need to do some scaled down experiments.

Okay. Different strokes for different folks. But I found it to be
delicious.

http://lowcarbdiets.about.com/od/des...ndpiecrust.htm


Oh, I am not doubting that for an instant, and I may very well use
it. Well, actually, I am beginning to think that almond flour has
led me to stall. :-( I suppose that means I should not do much
with other nut flours too? Boo hoo.

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