A basic graham cracker pie crust.
1⁄4 cup graham cracker crumbs (gluten free)
1⁄2 teaspoon golden flax meal
1⁄8 cup almond meal
1 pinch cinnamon
2 teaspoons macadamia nut oil
Put the dry ingredients in a mini food processor. Pulse a few times to make coarse crumbs. Then add the first teaspoon of oil. Pulse some more to mix, then test. If the mixture will hold together when you press it with a spoon, it’s done. If it won’t form up, add another teaspoon of oil.
Basically, you need enough oil to moisten the graham crackers so they will stick everything together. It will depend on how dry and powdery they are. Mine were kind of dense.
Press into the mini pie pan forming a crust. Stick in the freezer to harden up while you make the filling.
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