The life that we all find ourselves in and keeps dragging on has taught me to be grateful for what I have.

And it turns out I have a cupboard (or maybe cupboards, fridges and a storeroom) full of food.

Nearly everything kitchen staple you can think of, along with ones you may not except. 

It’s time for me to use up what I have on hand, cook with what’s in the cupboard and limit my trips to the supermarket.

If I look, I can find things like mini marshmallows, prawn paste, six different types of beans and a few boxes of gluten-free cornflakes.

For the first recipe of using up what I have on hand, I’m making a pumpkin pie, but I’m using up the gluten-free cornflakes and making a GF pie crust before I do that.

Gluten-Free cornflake pie crust. 

This recipe makes 2 * 23cm pie shells.

Ingredients

1  * 450gram box of Gluten-free cornflakes

120 grams butter

2 tablespoons of honey

75 grams of sugar*

1 teaspoon of xanthan gum

Method

In the food processor, pulverise the GF cornflakes until they are a fine crumb. Pulse in 1 teaspoon of Xanthan gum.   

Heat the butter, honey and sugar in a saucepan until the sugar has dissolved and the mixture is bubbling.   

Place the pulverised cornflakes in a heat-proof bowl. Stir in the butter, honey sugar mixture.   

Line your pie shell.

This mixture will be a little crumbly, but it will hold together fantastically when you add the filling and bake!

See you in the kitchen!

* Note: in the spirit of using up what I have in the cupboard, the sugar in this recipe was from the storage of my handmade lollies.

• Prev
• Next