This makes a good gluten and sugar free substitute for a cheese cake or any other recipe
that would normally use a graham cracker crust.
- 3 cups powered almond
- 1½ sticks of margarine
- 1 cup Splenda
- 1 teaspoon powdered cinnamon
- Mix dry ingredients well.
- Add margarine and mix well.
- Press into a 12” spring mold and chill.