These Paleo AIP Strawberry Rhubarb Pies are a delightful treat that's gluten-free and suitable for those following the autoimmune protocol AIP. The combination of sweet strawberries and tangy rhubarb creates a perfect balance of flavors, while the coconut flour crust adds a delicious twist to this classic dessert.
Ingredients: 2 cups chopped rhubarb. 2 cups chopped strawberries. 1/4 cup honey. 1 tablespoon lemon juice. 2 tablespoons arrowroot powder. 1/2 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup honey. 1/2 teaspoon vanilla extract. Pinch of salt.
Instructions: Preheat oven to 350F 175C. In a bowl, mix rhubarb, strawberries, honey, lemon juice, and arrowroot powder. In another bowl, combine coconut flour, melted coconut oil, honey, vanilla extract, and salt to make the crust. Divide the crust mixture and press into muffin tin cups to form the pie crusts. Fill each crust with the fruit filling mixture. Bake in the preheated oven for 25-30 minutes until the crust is golden brown. Allow to cool before serving. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
The St. Louis Ragtimers
