I haven’t told you guys yet, but I recently got back the results from an allergy test showing I have quite some food sensitivities. I don’t want to go on about it, just wanted to let you know that my recipes will look a bit different from now on. First of all, no more yeast! ;( Oh the heartbreak… Second, no wheat whatsoever. Also; no corn, sunflower, almonds, brazil nuts or hazelnuts + cucumber and peas.
What does this mean? Well, I need to reinvent myself in the kitchen since a lot of my go to ingredients are now off limits. And on this accord I present you to a new favorite:
Coconut Crust Rhubarb Pie
4 servings, about an hour
Bottom:
- 2 dl (1 cup) grated coconut
- 2 dl (1 cup) coconut flour
- 1 dl (1/2 cup) coconut oil
- 2 tablespoons sweetener of choice (i used raw sugar)
Middle:
- 4 stalks of rhubarb
- 3 tablespoons raw sugar
Top:
- 1 dl (1/2 cup) coconut flour
- 1 dl (1/2 cup) coconut oil
- 3 dl (1,5 cup) coconut flakes
Make it:
- Preheat your oven to 175 C (350 F).
- Mix the coconut flakes, coconut flour, oil and sweetener into a form of paste.
- Press into a medium sized oven plate and place in the oven until browned. This will take about 15 min or so.
- Slice your rhubarb into thick coin pieces.
- Place in a bowl, add some raw sugar and toss around to coat.
- Place in our oven plate on top of the coco bottom.
- Mix all things coco together and spread on top of the pie.
- Place in the oven for about 15 min (top should be slightly browned and the rhubarbs soft.
- Serve with vegan ice cream!
