GAPS Friendly Strawberry Rhubarb Pie Recipe

Strawberry rhubarb pie has always been one of my favorites! In the past I have modified recipes to make a strawberry rhubarb dessert, but this year I decided I wanted to use my growing knowledge and skill in the kitchen and make a delicious GAPS-legal pie. My added challenges? I wanted to make it with a fermented almond crust, and use a different sweetener than honey. Finally, I wanted to have a modification that made not only GAPS legal, but dairy-free, nut-free and egg-free.

Overall, I would call the experiment a success. But to get that success I had to make more multiples of this recipe than I ever have for any previous recipe I've posted. Because of the crust. Not that my "tester" friends and family complained.

Turns out almond flour crust doesn't play nice with a wetter pie filling. Actually, the problem is that it plays too nice! It wants to combine with the filling; get up close and personal. Not what a pie crust is supposed to do. I did not fully overcome the pie-crust conundrum, but every recipe I made turned out delicious. So instead of chocking it up as a "failed recipe," I decided to share with you what I made... a good pie that happens to have a crust with boundary issues! And, of course, I will share the modified recipe for egg-free, nut-free, dairy-free strawberry rhubarb dessert. Keep reading!

Ingredients FOr Strawberry Rhubarb Pie

For the Pie Crust:

  • 2 1/2 cups almond flour

  • 1/4 cup whey (enough to moisten)

  • 1/2 cup room-temperature butter (or lard)

  • 1/2 tsp sea salt

For the Filling:

  • 3 1/2 cups rhubarb pieces

  • 2 1/2 cups sliced strawberries

  • 1/4 tsp salt

  • 1/2 cup date syrup (I use this one)

  • 2 TBS gelatin dissolved in 1/4 cup hot water

  • Optional: zest from 1/2 lemon

Directions for Strawberry Rhubarb Pie

IMG_1036.jpg

Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment.

After 24 hours, this mixture keeps in the fridge for up to 1 week.

IMG_1054.jpg

To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out.

Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.

IMG_1055.jpg

Bake at 400° for 5-8 minutes until a little dry and just turning brown.  

IMG_1019.jpg

Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

IMG_1062.jpg

Add the filling to your pre-baked crust.

IMG_1136.jpg

Bake at 400° for 30-35 minutes until light brown.

Directions for Strawberry Rhubarb Dessert

A delicious nut free alternative served hot or at room temperature!

IMG_1074.jpg

Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water.

IMG_1081.jpg

Let the filling sit for 5-10 minutes to let the flavors mix.

Line muffin tins.

IMG_1108.jpg

Bake at 350° for 20-25 minutes until the tops are just browning.

IMG_1117.jpg

Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!  

Enjoy!

Strawberry Rhubarb Pie

Author:
prep time: cook time: total time:

ingredients:

For the Pie Crust:
  • 2 1/2 cups almond flour
  • 1/4 cup whey (enough to moisten)
  • 1/2 cup room-temperature butter (or lard)
  • 1/2 tsp sea salt
For the Filling:
  • 3 1/2 cups rhubarb pieces
  • 2 1/2 cups sliced strawberries
  • 1/4 tsp salt
  • 1/2 cup date syrup (I use this one)
  • 2 TBS gelatin dissolved in 1/4 cup hot water
  • Optional: zest from 1/2 lemon

instructions:

How to cook Strawberry Rhubarb Pie

24 Hours Before
  1. Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment.
  2. After 24 hours, this mixture keeps in the fridge for up to 1 week.
The Next Day
  1. To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out.
  2. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.
  3. Bake at 400° for 5-8 minutes until a little dry and just turning brown.
  4. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.
  5. Add the filling to your pre-baked crust.
  6. Bake at 400° for 30-35 minutes until light brown.
Created using The Recipes Generator

Strawberry Rhubarb Dessert

Author:
prep time: cook time: total time:

ingredients:

  • 3 1/2 cups rhubarb pieces
  • 2 1/2 cups sliced strawberries
  • 1/4 tsp salt
  • 1/2 cup date syrup (I use this one)
  • 2 TBS gelatin dissolved in 1/4 cup hot water
  • Optional: zest from 1/2 lemon

instructions:

How to cook Strawberry Rhubarb Dessert

  1. Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water.
  2. Let the filling sit for 5-10 minutes to let the flavors mix.
  3. Line muffin tins.
  4. Bake at 350° for 20-25 minutes until the tops are just browning.
  5. Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!
Created using The Recipes Generator