Right now I’m working on a cookbook, and I considered keeping this one a secret when I was first experimenting. But once it came out, and knowing it’s just about strawberry and rhubarb season, I couldn’t keep it to myself. So consider it a sneak peek of what’s to come!
I made this recipe without almond flour because my dad is allergic to almonds and he was coming to visit, but it’s possible you could get a similar pie with almond flour. However, both coconut flour and flax are dry flours and tend to absorb moisture, which is something this pie needs because it’s full of juicy strawberries! For that reason, I also consider the xanthan gum a total necessity because it keeps the filling together in an almost jelly-like way, you can find it next to the coconut flour in your grocery store.
I hope you enjoy this pie, my whole household and family loved it!
- 1 cup finely diced walnuts
- 1/2 cup coconut flour
- 1/4 cup flaxseed meal
- 1/4 cup + 1 tsp Steviva Blend (or your favorite stevia/erythritol baking blend)
- 1/4 tsp sea salt
- 6 tbsp melted butter, unsalted
- 1/2 tsp xanthan gum
- 1 cup finely diced strawberries
- 1 cup finely diced rhubarb (about 2 stalks)
- 1 tbsp lemon juice
- 1-2 tsp Steviva Blend (or your favorite stevia/erythritol baking blend) I used 1 tsp, but some people love a really sweet pie, in which case, use 2.
- Preheat oven to 350 degrees F
- In a bowl, combine filling ingredients. Xanthan gum should be lightly sprinkled while mixing so that it's evenly spread and doesn't clump. Set bowl aside.
- In another bowl, combine walnuts, coconut flour, flaxseed meal, 1/4 cup sweetener, sea salt and toss together so it mixes evenly.
- Add butter and combine until the whole mix is crumbly.
- Set 1/2 cup of the crumble aside and the final another 1 tsp sweetener to it.
- Grease a 9" glass pie dish with butter, then press down the bowl of crumble. Use your hands to press it flat into the bottom.
- Pour the fruit mixture over the crust and spread evenly.
- Finally, sprinkle the remaining 1/2 cup of crumble over the pie.
- Bake for about 20 minutes covered with tinfoil, then a final 10-20 minutes until crumble is browned (this will prevent burning the crumble because this dish needs a little time to cook).
- Once finished, let cool completely in the refrigerator (at least a few hours to set so it can be sliced and held like a pie), then serve.
- 3.5 Net Carbs
- 230 Calories
- 20.6g Fat
- 8.7g Carbohydrates
- 5.2g Fiber
- 4.2g Protein
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)