Tag: pie crust

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Strawberry Rhubarb Pie (Gluten-Free)

This summer, why not wow dinner and BBQ guests with a healthier than average dessert featuring fresh, seasonal ingredients? Strawberry Rhubarb Pie is a summer classic, perfect for any party.

I bet you can’t guess my favorite aspect of this sweet treat: it’s loaded with a nutrient-dense vegetable! Okay, so maybe you could have guessed I would like that part.

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Rhubarb is a surprising source of calcium–just one cup has 10% of your RDA–and beauty-boosting nutrients like lutein, vitamin K, and antioxidants. Who doesn’t need a little extra help with healthy skin in the summer? All that heat, humidity, and sunshine can do a number on our most exposed organ.

Ok, first, please drool over this picture then scroll down for the recipe…

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Strawberry Rhubarb Pie

Ingredients

  • 1 Gluten-Free Pie Crust
  • 1 pint strawberries
  • 4-5 stalks rhubarb
  • 1/2 cup raw cane sugar
  • 1/4 cup arrowroot powder
  • Splash of sweet vinegar (white balsamic or fruit-flavored of choice)
  • 1/2 tsp sea salt

Directions:

  1. Prepare one Gluten-Free Pie Crust (or cheat a little and get one pre-made).
  2. Pre-heat oven to 425 F.
  3. Wash and cut strawberries and rhubarb into bite-sized pieces. Place in a large bowl and mix with sugar, arrowroot (or cornstarch if you aren’t gluten-free), vinegar, and salt. Mix thoroughly and let sit for 15 minutes.
  4. Press pie crust into your favorite nonstick tart or pie dish. Fill crust with fruit and vegetable mixture, spreading evenly.
  5. Bake at 425 F for 30 min then reduce to 350 F and bake another 20-25 minutes or until crust edges are golden brown.

Top with a scoop of your favorite ice cream. I went with Moorenko‘s creamy, delicious Vanilla Bean variety. YUM-E.

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Gluten-Free Pie Crust

Whether you are one of the estimated 3 million Americans living with Celiac Disease, have a known allergy or sensitivity, or are just curious to see how you might feel, making the switch to a gluten-free diet isn’t easy. Gluten hides in sneaky places like salad dressings, soups and even cosmetics. Beyond deciphering which food and beauty products are truly gluten-free, we all still want and need to enjoy life, and a big part of that big picture happiness is eating. That’s why one of my main nutrition counseling aims is to help those that want or need to be gluten-free learn how to shop and cook without sacrificing on flavor and enjoyment.

Let’s face it, life without bread, pancakes, pasta and most desserts would be pretty devastating for me and most people. Luckily, there is so much culinary creativity out there these days that you can have your gluten-free cake and eat it too. While I’m not tackling an actual cake in this post, I am bringing you the foundation of endless sweet treats: Gluten Free Pie Crust. This crust is light and flaky and can be made vegan by swapping coconut oil for butter. Fill it with your favorite seasonal fruit, a hint of healthy sugar (coconut palm sugar, agave, real maple syrup), a squeeze of lemon and some fresh herbs for a surprising and yummy twist and you’ll forget you’re eating something considered “alternative.”

Gluten Free Pie Crust

Gluten Free Pie Crust

What You’ll Need:
  • 1 cup spelt flour (or your preferred gluten-free flour)
  • 1/2 cup almond meal
  • 1/2 cup organic butter or coconut oil
  • 1-2 tsp coconut palm sugar or cane sugar
  • 1/2 tsp sea salt
How to Make It:
  1. Soften butter or coconut oil in microwave until just melted.
  2. Mix all dry ingredients together in a large bowl. Add your liquid and mix again.
  3. Form into a ball and refrigerate for at least a half hour (you can also freeze this for up to 3 months).
  4. When ready to bake, remove from refrigerator and place between two pieces of parchment paper. Roll it to desired thickness with a rolling pin. Drape the flattened dough over your preferred pie dish or tart pan. Don’t worry if the dough falls apart a bit, just press it into all corners and all the way up to the rim and make sure it’s distributed evenly so it cooks through.
  5. Bake at 400 F for 10 min on its own then reduce to 350 for another 35-40 min with your desired filling inside.