per 1 serving size (Recipe makes 8 servings)
Amount Per Serving
Calories from Fat 147
% Daily Values*
Total Fat 16.34
Saturated Fat 7.98
Polyunsaturated Fat 0.53
Monounsaturated Fat 0.72
Total Carbohydrate 28.76
Dietary Fiber 3.25
Vitamin A 0.25%
Vitamin C 22.06%
* Nutritional Values are estimated and may vary
Uh huh. And it's completely CLEAN. Holy crap this was like a summery delicious healthy strawberry explosion in my mouth.
For the crust, blend in a food processor 1/2 cup soy flour, 1/2 cup rolled oats, 1 cup almond meal, and 5 tbsp coconut oil until the mixture starts to clump. Then slowly add 1/3-1/2 cup cold water until doughy consistency is reached. Chill in the freezer for 15 mins.
While the dough is chilling, mix 1 cup chopped strawberries with 3/4 cup chopped rhubarb. I used local strawberries and fresh rhubarb from our veggie garden . Stir in 1/2 cup honey, 5 droppers full stevia extract, and a few dashes of ground ginger.
Take the chilled crust and form the mixture evenly into the bottom of the pie pan. Pour the strawberry mixture into the pan over the crust. Bake at 375 for 45-50 mins and let cool before serving.
Garnished with a dollop of Greek yogurt. Holy crap this was like a summery delicious healthy strawberry explosion in my mouth