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I am super excited about this Paleo Strawberry Pie Recipe. The juicy strawberries topped with gluten-free almond crumble make this paleo strawberry pie explosively delicious. I promise you — this is the easiest strawberry pie recipe you will ever make.
paleo strawberry pie recipe overview,
First, you will need a lot of fresh, preferably organic strawberries. When I say a lot, I mean two and a half pounds. When strawberries are cooked, they will shrink in size — this is why you need a lot of strawberries.
The strawberries are quartered and mixed with tapioca starch and only a tablespoon of coconut sugar. They should be ripe but still firm.
The strawberries are baked in a pie dish for about thirty minutes. Just long enough for the strawberries to slightly soften and release their delicious juices. Then comes the topping.
almond crumble topping for strawberry pie
For the paleo strawberry pie topping, you will need only five ingredients. Almond flour, butter or coconut oil, honey, vanilla and blanched almonds.
This is the crumble that you will add on top of the strawberries. Once you add the topping, the pie is baked for another fifteen minutes or so, and the strawberry dessert is ready.
all you need is 8 ingredients for this strawberry pie recipe
Honestly, you will love this paleo strawberry dessert. Using only a handful of healthy ingredients, you can enjoy this most delicious strawberry pie. The recipe is full-proof and well tested many times over 🙂
Why are strawberries so good for us?
The strawberriesshould be organic because they are more nutritious and more flavourful. This small berry is packed with antioxidants, is low in calories, only about 33 calories per 100 grams, and the strawberries are rich in vitamin C. Per 100 grams of strawberries, you will get almost 98% of your daily intake of vitamin C.
Including strawberries in your diet will promote a healthy body. And what a better way to include strawberries in your diet than making a gluten-free, paleo strawberry dessert!
serving suggestion
I call this paleo strawberry pie simplicity at it’s best! I like to serve this strawberry dessert with coconut ice cream or just as is. This naturally gluten-free dessert doesn’t need anything else because it is that good! Enjoy.
Preheat oven to 350 F and grease an 8-inch pie dish with butter or coconut oil
2.
Whisk tapioca starch with sugar. Add the sugar mixture to strawberries and mix to combine
3.
Pile the strawberries in the pie dish until overflowing. Place on a baking sheet and bake for 35 minutes
4.
While the strawberries are baking, pulse almond flour, pinch of salt, butter/coconut oil, honey and vanilla in a food processor until crumbly, do not over process. Transfer to a bowl and stir in slivered almonds
5.
Using your hands evenly crumble over the strawberries and continue baking 10 - 15 minutes, until the topping is golden
6.
Remove from the oven and cool before serving
Leave a Comment
Kristina
Kara, sorry to hear that your pie did not turn out as you expected. The only thing that I would mention, the strawberries must be firm, fresh and ripe. Some strawberries are sour and need extra sweetener, as far as mush, I can only think that they were not firm before baking. I find organic strawberries have the best flavor.
kara
not a good recipe - like mush, not sweet enough (followed recipe, but added a little extra coconut sugar)
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