gluten free / vegan rhubarb pie
Print recipe | 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. |
