Ingredients

The following ingredients have 8 Servings
  • 1 cup brown rice flour
  • 2 Tablespoons unbleached sugar
  • 1/2 teaspoon salt
  • 3 Tablespoons palm oil shortening (I use Spectrum)
  • 1/4 cup rice milk
  • 2 Tablespoons ground golden flax seed
  • 1/2 teaspoon ground cinnamon
  • Unbleached sugar and ground cinnamon to sprinkle on top

Instruction

  • Preheat the oven to 350º F
  • Line 2 cookie sheets with parchment paper and set aside
  • In a medium bowl, whisk together the flour, sugar, and salt
  • In a small bowl, combine rice milk and the ground flax seed and set aside
  • Meanwhile, use a pastry cutter to cut the solid palm oil into the flour mixture until crumbly
  • Add the flax/rice milk mixture to the flour mixture and stir until well combined and a stiff dough forms. You can add more rice milk 1 Tablespoon at a time if the mixture seems too dry
  • Press the dough firmly together into a ball. Place between 2 sheets of parchment paper and roll into a rectangle that is a bit less than 1/4 inch thick. Or roll out onto a pastry mat that is lightly floured with rice flour
  • Slice the dough in half lengthwise and then into strips 1/4 to 1/2 inch wide.
  • Lay the pie crust strips on the cookie sheet and gently twist the strips. Repeat until all the pie crust strips are twisted
  • Sprinkle the pie crust twists with ground cinnamon and some unrefined sugar
  • Bake for about 15 minutes until golden brown. Allow to cool before eating
  • Enjoy!
  • Store in a sealed container for 2-3 days