Strawberry Rhubarb Pie – The Healthy Version

The sweetness of ripe strawberries and the slightly tart rhubarb with pecan crust, some maple syrup and a crunchy quinoa topping describes this scrumptious pie.

Makes one 9 inch pie or serves 8

Ingredients

For the crust ~ 1 cup pecans • ½ cup GF almond meal • 1 tsp. ground flax seed • 3 tbsp. pure maple syrup • 1 tsp. pure vanilla
For the topping ~ ¼ cup ground pecans (use food processor to ground pecans or equivalent) • ¼ cup quinoa flakes • ¼ cup pure maple syrup • ¼ cup millet • ¼ cup coconut oil
For the filling ~ 4 cups rhubarb, cut to small pieces • 4 cups ripe strawberries, hulled and sliced • 1/3 cup coconut sugar • 2 tbsp. cornstarch • ½ tsp. cinnamon • 1 tsp. grated organic lemon zest

Instructions

Preheat oven to 375 F and place rack in the middle of the oven
For the crust ~ Add all the pie crust ingredients into a food processor and process until smooth, pat the mixture into 9 inch pie dish and with a fork make holes through out, bake for 5 minutes
For the filling ~ toss all the filling ingredients together and evenly pour into the pie crust after the crust has finished baking for 5 minutes
For the topping ~ combine all the pie crust ingredients until it becomes crumbly, using your hands works best. Then sprinkle on top of the filling
Place pie in the oven and bake at 375 for 35 - 40 minutes or until the topping becomes slightly golden


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