Ingredients
Sugars (cane sugar, tapioca syrup), Pea starch, Shortening (palm oil, modified palm oil), Potato starch*, White rice flour, Cocoa powder, Water, Tapioca starch, Pea protein, Salt, Pea fibre, Natural flavour, Inulin, Sodium bicarbonate, Sunflower lecithin, Modified cellulose.
*Not a product of genetic engineering
May contain: eggs
Cane sugar, pea starch, shortening (palm oil, modified palm oil), potato starch*, white rice flour, cocoa powder, water, tapioca starch, tapioca syrup, pea protein, salt, pea fiber, natural flavor, inulin, sodium bicarbonate, sunflower lecithin, modified cellulose
*Not a product of genetic engineering
May contain: eggs
Lab Tested
Product Info.
- Has Potato
- Has Sugar
- Has Corn
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- No Fish/Shellfish
- No Sesame
- No Mustard
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- No Yeast
- No Sulphites
- No Eggs
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Basic Chocolate Cookie Crumb Crust
INGREDIENTS:
1 pkg Kinnikinnick Chocolate Cookie Crumbs (300g)
3 tbs (300g) soft butter
METHOD:
• With a pastry cutter or your hands, combine Kinnikinnick Chocolate Cookie Crumbs & softened butter.
• For a 9” (23cm) springform pan - Grease the sides. Press crumb mixture into base and up the sides of pan slightly.
• Follow baking directions for your favourite recipe.
• For an 8” or 9” pie plate - prepare half the amount. Press crumb mixture into base & sides.
• Follow baking directions for your favourite recipe.
• For an 8 X 8” pan or a 9 X 13” pan - Line base & sides with parchment paper or tin foil. Press crumb mixture into base and sides.
• Double recipe if you want sides for a 9 X 13” pan.
• Follow baking directions for your favourite recipe.
TIPS: Chocolate Cookie Crumb Crust doesn’t need baking if your recipe doesn’t say to. For a firmer crust add 1½ tbs granulated sugar to this recipe.
This product contains no preservatives. Store in a sealed container in a cool, dry place.
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Nutrition Facts Canadian
Nutrition Facts US
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