Ingredients:
For the crust:
- 2 cups almond flour
- 1 egg
- 2 teaspoons salt
- 1/4 cup ghee or organic unsalted butter
For the filling:
- 2 1/2 cups strawberries, rinsed and quartered
- 2 1/2 cups rhubarb, chopped
- 2 tablespoons lemon juice
- 1/3 cup coconut sugar
- 1/3 cup arrowroot powder
Directions:
Preheat oven to 400 degrees.
In a medium bowl, mix crust ingredients (by hand or mixer) until thoroughly combined with paste-like consistency. Press into bottom and up sides of a 9-inch pie plate greased with butter or ghee. Bake empty crust for 10-12 minutes. Remove when completed and reduce heat to 350 degrees.
In a medium bowl, combine filling ingredients and combine thoroughly. Pour into pre-baked pie shell and bake at 350 degrees for 25 minutes. Increase heat to 375 degrees, and continue baking for an additional 10 minutes. Remove and allow pie to cool completely before serving. Refrigerate leftovers.
Makes 8 servings.
Enjoy!
Fit Chic