Strawberry Rhubarb Pie

³ Description

Uh huh. And it's completely CLEAN. Holy crap this was like a summery delicious healthy strawberry explosion in my mouth.

² Ingredients

•  1/2 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  1 tsp Ginger (Ground)
•  1 serving (serving = 2-4 drops) Whole Foods Market Liquid Stevia Drops
•  1/2 cup Honey
•  3/4 cup, diced Rhubarb
•  1 cup, sliced Strawberries
•  1/2 cup (8 fl oz) Water
•  1 tablespoon Coconut Oil
•  1 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1/2 cup, stirred Soy Flour (Low Fat)

q Directions

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

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