Strawberry Rhubarb Pie (Paleo & Gluten Free)

Serves: 8 Prep Time: 15 Cook Time: 30 Total Time: 45

Ingredients For The Crust: ⠀

• 3 cups of almond flour ⠀

• 1 cup of tapioca flour⠀

• 2 Tbs Madhava coconut sugar⠀

• 1/2 tsp Sea Salt ⠀

• 3/4 cup of coconut oil softened (can sub for ghee if not dairy free)⠀

• 1 egg cold ⠀

Ingredients For the Filling:⠀

• 3 cups sliced strawberries ⠀

• 3 cups of rhubarb cut into 1/2 inch slices⠀

• 2/3 cup Madhava coconut sugar⠀

• 1 tsp lemon zest ⠀

• 1/2 tsp fresh lemon juice ⠀

• 2 tsp cinnamon ⠀

• 1/4 tsp nutmeg ⠀

• 1/4 tsp all spice ⠀

• 1 tsp vanilla extract

Directions For the Crust:

1. Mix all dry ingredients together in a large bowl.

2. Add in softened coconut oil and mix until crumbly consistency.

3. Add in cold egg and need with hands until dough is formed. Divide into two separate halves. Wrap in plastic wrap and place in fridge for at least one hour or over night.

4. Once the dough has set, remove from the fridge and allow to sit out at room temperature for 15-20 minutes or until the dough has slightly softened.

5. Roll out one half of the dough between two sheets of parchment paper. Lay rolled out dough into a 9 inch round pie dish.

6. Trim edges as desired. Place pie dish back into fridge to firm up for 10-30 minutes. ⠀

Directions For the Filling:⠀

1. Mix all ingredients in a large bowl.

2. Place in refrigerator until dough is ready. ⠀⠀

Assembling the pie:⠀⠀

1. Pour pie filling into chilled pie pan.

2. Roll out second half of dough just as you did with the first half. Place crust on top as desired.

3. Bake at 425˚ F for the first 15 minutes then cut down temp to 350 degrees F and bake an additional 20-30 minutes or until crust is golden brown and filling is bubbling.

4. Serve warm. Top with your favorite paleo compliment ice cream and enjoy 🤗⠀

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Macros per slice (makes 8 slices):⠀

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359 cal | 26g fat | 28.2g carbs | 8g protein