Pre–heat your oven to 180C.
Grease a round loose bottom pie pan with oil–I used a 19cm.
First, make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
Bake on 180c for 10 minutes. Remove from the oven.