Oh my this was soooo good, tasted just like the regular full sugar, flour, butter version but doesn’t have any of it! Strawberry-rhubarb pie is my absolute favorite so I knew I would have to make the perfect healthy version to be satisfied…I succeeded and this is it! I wouldn’t change a thing. It was sweet and crunchy with a sour/tart kick from the rhubarb. Dreamy…

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CRUST
1.)Combine in food professor and blend until a crunchy powder
-1c almonds
-1c cashews
2.)Then add in
-1/4c honey (heated)
-1T coconut oil (heated)
-1/2t baking powder
-1 scoop vanilla protein powder (not whey-I used sun warrior) -1t vanilla extract -1/4t sea salt
3.) Press ½-3/4 crust mixture into 8×8 with nonstick spray and bake at 350F for 10 minutes or until starting to brown then remove set aside and let cool

CRUMBLE
1.)Leave remaining crust mix in food processor and add
-1t cinnamon
-1/2-3/4c oats (depending on what you have left from the crust)
2.)Pulse until combined and set aside

FILLING
1.)Heat in pan 8 min (or until just tender) on medium heat
-3c rhubarb, chopped into ½” pieces
2.)Add in and continue cooking for a couple minutes
-1/3c agave (or honey)
-zest of 1 lemon
-1t cinnamon
3.)Add in and continue to cook for a few more minutes
-3c strawberries, diced
4.)Turn off heat and let cool
*if you want to make the filling bind together, once cool, you can add in 2-3T of arrowroot powder (or cornstarch)

ASSEMBLY
1.)Pour filling mixture onto crust then top with crumble
2.)Bake at 350F for 15 min or until crumble starts to brown

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