Paleo Strawberry Pie

Here is a dessert that is healthy and explosively delicious. Using only a few ingredients this naturally gluten free strawberry pie is simple to prepare. I call this pie simplicity at it’s best! Serve as is or with coconut ice cream.


2 ½ lb. organic strawberries, quartered
1 Tbsp. tapioca starch
1 Tbsp. coconut sugar
1 cup blanched almond flour
¼ cup butter or coconut oil
2 Tbsp. raw honey
1 tsp. pure vanilla extract
1 cup slivered blanched almonds


Preheat oven to 350 F and grease an 8-inch pie dish with butter or coconut oil
Whisk tapioca starch with coconut sugar and toss with the strawberries
Pile the strawberries in the pie dish until overflowing. Place on a baking sheet and bake for 35 minutes
While the strawberries are baking, pulse almond flour, butter/coconut oil, honey and vanilla extract in a food processor until crumbly, do not over process. Transfer to a bowl and stir in slivered almonds
Using your hands evenly crumble the topping over the strawberries and bake 15 – 20 minutes until the topping is golden
Remove from the oven and cool before serving

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