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

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