Strawberry Rhubarb Crisp Paleo Aip Recipes

EASY STRAWBERRY RHUBARB CRISP (PALEO, AIP, VEGAN)

Steps:

• Pre heat oven to 350 F.
• Take a 8 inch or 9 inch dia round pie dish. Add all the filling ingredients to a mixing bowl and mix lightly using a spoon to make sure the arrow starch is uniformly distributed. Dump all the filling into the pie dish.
• Take another dry mixing bowl and add all the crumble topping ingredients. Stir using a fork to mix. The mixture should be wet but crumbly. If its too wet add a bit more shredded coconut. Now using your hands, crumble the topping onto the pie dish over the filling in order to cover the entire filling.
• Place dish in the oven and bake for about 20-22 mins or until the crust turns golden brown and crisp.
• Serve crisp warm!

PALEO AIP STRAWBERRY RHUBARB PIE RECIPE - (3.7/5)

Steps:

• Preheat oven to 375°F. FILLING: In a medium saucepan, heat the coconut oil over medium heat. Add rhubarb and cook 8 to 10 minutes or until softened. Add the zest, vinegar and agave nectar and cook for 2 more minutes. Add the strawberries and cook for 2 minutes more. Mix the arrowroot and water in a small bowl to create a slurry. Remove the rhubarb mixture from the heat and slowly mix in the slurry to thicken the filling. Allow to cool slightly before pouring into the pre-cooked pie crust and topping with the top crust. CRUST: Whisk together the cassava flour, and sea salt. Cut in the palm shortening using a pastry cutter or two knives until pea sized pieces remain. Mix in enough water or milk to make a cohesive dough that presses together easily. Using a well floured piece of parchment, pat the dough out, and place another piece of parchment or plastic wrap on top. Roll out to 1 to 2 centimeters thick. Cut into desired shapes. Fill with the cooled filling on one half of the dough. Fold the dough over onto itself, pressing the dough together at the edges, using a touch of water around the edges to help with sticking. Bake in a preheated oven until turning just golden, about 20 minutes.