Pie Crust
This is a graham cracker style crust that's just fabulous. The erythritol based sweetener is recommended to give it the right texture. I haven't tried it without the sweetener for a savory crust. If you try it let me know how it turns out.
I usually use this to make medium sized cheese cakes. You may want to add an extra half recipe for a large pie shell, or double it for a large cheese cake with side crust
| ¼ Cup | Golden Flax Seed, ground |
| 1 Cup | Almond Flour |
| ¼ Tsp | Salt |
| ½ Cup | Butter, melted |
| ½ Cup | Sugar Equivalent (Erythritol, Swerve or Truvia work well) |
Preheat oven to 375° degrees F. Mix all ingredient together. Press into pie shell. Bake for 12 minutes. Cool completely before filling.
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