Here’s my confession, I ate 3 pieces of pie for breakfast and 3 pieces for dessert. To be totally honest, when there is an amazingly delicious sweet treat around that doesn’t have gluten or refined sugar, I really have a hard time controlling myself. By the end of the night there was only 1 piece left..and there are only 3 of us in the house!
The great thing about this pie is that it’s seasonal, filled with deliciousness and can get you some smart & sexy foods into your body. June is a great time of year to get Strawberries and Rhubarb straight from the farmers market.
Pair their sweet and tart flavors with the fact that this pie has no gluten, dairy, eggs, soy or refined sugar and you pretty much have perfection. The only “downside” to this pie is that it’s best if you let it sit overnight to set (trust me, it’s worth the wait).
And, as far as the health benefits (health benefits of a pie? Yup, it’s true), the polyphenols in strawberries play a major role in helping regulate blood sugar and rhubarb is also high in Vitamin K, which is thought to help prevent diabetes.
As for sweeteners, I sweeten this pie with coconut sugar and coconut nectar. Coconut sugar & nectar (the liquid version) are low-glycemic sweeteners, which means they aren’t as stressful on our bodies as refined sugar BUT at the end of the day, it’s still sugar, so try not to go overboard like I did and eat 6 pieces in a day 🙂
**Note, that the pie does need to settle overnight so make sure to plan accordingly!**
Here’s to sweet, summer goodness!
Strawberry Rhubarb Pie
1 1/2 cup brown rice flour (I like Authentic foods)
1 tablespoon arrowroot powder
3/4 teaspoon sea salt
1 teaspoon coconut sugar
1/4 teaspoon cinnamon
1/2 cup refined coconut oil, solid
1 1/2 tablespoon vanilla extract
3 tablespoons coconut nectar
1/2 c + 1 tablespoon ice cold water
2 cups finely chopped rhubarb (approximately 3 stalks)
1 pint strawberries (finely chopped)
1/4 cup refined coconut oil (solid)
6 tablespoons coconut sugar
1 tablespoon vanilla extract
2 tablespoons arrowroot
1 teaspoon water
1/4 cup coconut sugar
1/4 cup brown rice flour
2 Tablespoons coconut oil
Using a fork, mix together ingredients until they form a crumb like consistency and set aside.
In a Kitchenaide bowl, combine dry ingredients. With the mixer on low, gradually add in coconut oil a tablespoon at a time. Once the mix is crumbly, add in vanilla, coconut nectar and slowly add in water 2 tablespoons at a time.
Remove from bowl and form into a ball shape and flatten into a disk. Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, press out into the bottom and sides of the plate; then use your hands to form crust
and crimp edges. With a fork poke a few holes in the bottom of the crust.
Preheat oven to 350 °. Place crust in refrigerator until it hardens up (usually about 15 minutes, enough time to chill while you are making the filling).
Place filling ingredients minus the arrowroot/water in a pot over medium heat stirring frequently as the fruit releases moisture. After the strawberries and rhubarb have cooked down, mix together the arrowroot and water to form a slurry.
Immediately, pour it into the Strawberry/Rhubarb mixture. Keep on heat and stir until mixture thickens. You’ll be able to feel it thickening as you stir, be careful to stir until it’s evenly combined & thickened.
Place the piecrust in the oven and bake for 5 minutes without the filling. Remove from oven and fill with the Strawberry/Rhubarb mixture and top with crumb coating.
Bake for 30 minutes. Let cool before placing in fridge. Allow pie to set up overnight before enjoying.
***Although you will want to dig in as soon as possible, the pie crust is best if you let it sit overnight, trust me, it’s worth the wait!