Happy summer! I’m loving these warmer days but in the midst of the end of school year crunch, I got a little off track on my food lifestyle. I’m going to spend the next month trying to get reset and away from refined sugars and grains. I’ve been missing home and thinking about summers with garden fresh rhubarb. People have been telling me it’s too hot in Mississippi for rhubarb to survive so I settled for store bought. I did a little research on grain free pie crusts and I attempted two different rhubarb recipes. As I experiment more and more with refined sugar free baking, I’m continually impressed with how little I miss the fake stuff. Hope you’ll give this pie a try! It’s a taste of my summers of yore that I can eat without a major sugar hangover.
Strawberry Rhubarb Pie Ingredients Filling 1/2 cup finely chopped strawberries 1/2 cup finely chopped rhubarb ( 1/4 cup maple syrup 1 tablespoon arrowroot powder Crust 2 cups blanched almond flour 1/4 teaspoon of salt 2 tablespoons ghee (or coconut oil) 1 egg Crumble 1/2 cup almond flour 1/8 cup coconut flour 1 tablespoon maple syrup 1 tablespoon ghee Directions Crust: Preheat oven to 350. Either with food processor or by hand, mix salt & almond flour until blended. Add melted & cooled ghee and egg and mix until forms a ball. Place in very lightly oiled pie dish and press into dish. Filling: Mix all ingredients in sauce pan over low heat. Stir occasionally until mixture thickens about 15 minutes. Pour filling into pressed pie crust. Crumble: Mix all ingredients together. Stir lightly until mixture is crumbly texture. If mixture is too moist, add small spoonfuls of almond flour until “crumbly.” Sprinkle mixture on top of filling. Bake pie for 10 minutes at 350 until edges are brown. Let it cool, if you can! The longer it cools the more the pie pieces will hold together. Enjoy!
With Golden Beets & Turnips For All 