This recipe for walnut crust is very good when used with the buttermilk flan filling. Substituting rolled oats for some of the flour in the crust should also give a good result.

Crust:

\1 1⁄2 cups whole wheat flour
1 cup ground walnut
1⁄4 cup sugar
1⁄2 cup unsalted butter, softened
1 large egg, lightly beaten
1 tsp vanilla extract

Filling:

4 eggs
1 cup granulated sugar
2 Tbsp all purpose flour
1⁄2 cup melted butter
1 1⁄2 cups buttermilk
1 tsp vanilla extract

Method:

Preheat the oven to 350°F. Prepare a 9 1⁄2 inch spring form pan with cooking spray.

Toast, grind and measure out the walnuts. Combine the flour, walnuts and sugar in a mixing bowl.

Cut in the butter with a pastry blender, until the mixture is crumbly. Add the egg and vanilla and mix

with a fork to moisten the dry ingredients.

Press on the bottom and 1 1⁄4 inches up the sides of the pan. Bake for 15 minutes and then set aside on a

cooling rack.

Turn down oven to 325 ̊F.

Lightly beat the eggs and add the sugar and flour. Add the melted butter and mix well.

Add the buttermilk and vanilla extract and mix.

Pour the filling into the crust and sprinkle a little all purpose flour on top.

Bake at 325 ̊F for 1 hour or until set.

Serve with raspberries, blueberries or peaches (or lightly toasted, shredded coconut sprinkled on top).

–recipe by Steve L.