gluten free / vegan rhubarb pie

gluten free / vegan rhubarb pie

Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
By author Adapted from recipes by wholelifestylenutrition.com and a recipe by Amanda Brannon in Every Which Way with Rhubarb.

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)

  • 1/2 c. pecans

Directions

1. Mix all topping ingredients together & set aside.
2. 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.
3. Spray the pie dish with nonstick spray and put crust in pan, pressing on sides until uniform.
4. In a separate bowl, mix filling ingredients until well incorporated; pour into uncooked pie shell.
5. Sprinkle topping on pie and bake 350 degrees for about 45 minutes.

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