Gingersnap Crust

Gingersnap Crust
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Crust
45 min.
8
156kcal

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Ingredients

  • 0.8 cup coconut or flaked toasted
  • 18  gingersnap cookies crumbled
  • 3 tablespoons butter unsalted melted

Equipment

  • oven
  • wire rack

Directions

  1. Stir together all ingredients. Press into bottom and up sides of a 9-inch pieplate.
  2. Bake at 350 for 8 minutes. Cool on a wire rack.

Nutrition Facts

Calories156kcal
Protein3.68%
Fat61.41%
Carbs34.91%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
3.4939130460439%

Nutrients percent of daily need

Calories:155.76kcal
7.79%
Fat:10.94g
16.84%
Saturated Fat:7.64g
47.76%
Carbohydrates:14g
4.67%
Net Carbohydrates:12.35g
4.49%
Sugar:3.72g
4.14%
Cholesterol:11.29mg
3.76%
Sodium:90.94mg
3.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.95%
Manganese:0.46mg
23.19%
Iron:1.27mg
7.08%
Fiber:1.65g
6.58%
Copper:0.11mg
5.62%
Magnesium:14.99mg
3.75%
Folate:14.58µg
3.64%
Selenium:2.33µg
3.33%
Vitamin B2:0.06mg
3.29%
Phosphorus:30.75mg
3.07%
Potassium:99.03mg
2.83%
Vitamin B3:0.56mg
2.8%
Vitamin A:131.51IU
2.63%
Vitamin B1:0.04mg
2.44%
Vitamin E:0.31mg
2.06%
Vitamin B6:0.04mg
1.97%
Zinc:0.25mg
1.68%
Calcium:15.46mg
1.55%
Vitamin B5:0.13mg
1.29%
CoconutCrust
Source:My Recipes

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