Berry Pie is a hallmark of summer – warm sweet berries and tart rhubarb are a classic combination. But what if you’re gluten free and even need a flour or grain free diet, but still want to enjoy those same flavours. I’ve been inspired lately by Paleo Diet recipes that have no sugar, no grain and no dairy. It turns out that dough is really just what carries the flavour. It provides a certain density and texture. But it’s not the be all and end all. So, here’s a simple idea for a pie bottom that is high in protein and healthy oils, while also providing a nice aromatic base for your fruit – nuts. Pecans have a natural sweetness to them and walnuts provide a great complement; but both are low in FODMAPs. And, guess what! This pie can be prepared in about 45 minutes, including the baking!
2 ½ cups of strawberries cut in halves
2 cups of one-inch sliced rhubarb
1 cup of walnut halves
1 cup of pecan halves
½ cup of gluten-free quick oats
maple syrup (optional)
How to Prepare:
Pre-heat the oven to 375 degrees Fahrenheit.
Wash and slice the strawberries and rhubarb into large chunks or halves and keep aside in a bowl. Stir the fruit together with a few dashes of cinnamon. If the strawberries are red and sweet, you do not need any additional sweetener. But if you like,you can stir in a few tablespoons of maple syrup. Too much with make the crust mushy.
Grind the nuts and oats and a few dashes of cinnamon in a blender into a thick meal. Pack this meal onto the bottom of a square glass baking dish or tin. If you like, you can wipe the bottom of the dish first with coconut oil.
Next, layer the fruit on top of the nut crust. Cover with tinfoil or parchment paper and bake in the oven for 25 – 30 minutes or until the fruit is soft, but still formed.
Enjoy as a dessert or as a breakfast!