gluten free / vegan rhubarb pie
August 6, 2012,
Posted in Desserts, Gluten Free, Vegan, Vegetarian Comments:
gluten free / vegan rhubarb pie
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Prep time
| 20 minutes |
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Cook time
| 45 minutes |
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Total time
| 1 hours, 5 minutes |
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Dietary
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Gluten Free, Vegan, Vegetarian
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Meal type
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Dessert
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By author
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Adapted from recipes by wholelifestylenutrition.com and a recipe by Amanda Brannon in Every Which Way with Rhubarb.
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Ingredients
Crust
- 1/4 c. quinoa flour
- 1/3 c. arrowroot starch
- 1/3 c. tapioca starch
- 1/2 tsp. salt
- 1/2 c. almond meal
- 1/2 c. nondairy butter alternate
- 1 Tbs. flax meal + 3 Tbs. warm water
Filling
- 3 1/2 c. chopped rhubarb
- 2 Tbs. flax meal + 6 Tbs. water
- 1 2/3 c. sugar
- 1 1/2 tsp. gluten free vanilla extract
- 3 Tbs. Minute tapioca (dry from the box)
Topping
- 4 Tbs. brown rice flour
- 1/2 c. sugar
- 1 1/2 tsp. cinnamon
- 3 Tbs. vegetable oil
Topping
(Optional)
Directions
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1.
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| Mix all topping ingredients together & set aside. |
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2.
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| Mix all crust ingredients together (NOT with your hands or you won't get a flaky crust). Once a ball of dough forms, roll out between two layers of wax paper until about the size of a pie pan. |
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3.
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| Spray the pie dish with nonstick spray and put crust in pan, pressing on sides until uniform. |
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4.
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| In a separate bowl, mix filling ingredients until well incorporated; pour into uncooked pie shell. |
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5.
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| Sprinkle topping on pie and bake 350 degrees for about 45 minutes. |
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