A sweet tart strawberry filling surrounded by a totally AIP friendly crust!! These Paleo AIP strawberry rhubarb pies are a real treat!
Cassava flour is the new paleo flour on the block. It’s a deceiving flour as many people belive since it comes from the cassava root like tapioca starch, they’re the same!!
But it is totally different. Tapioca flour is the STARCH only. Cassava flour uses the whole root, so the flour performs totally different than tapioca.
Since I was seeing it floating around the blog-o-sphere…I knew I had to try it..grain free AND nut free and capable of being used on its own? No overpowering flavor!?? Pretty darn exciting to this food geek! And especially for those following the strict Paleo AIP protocol (autoimmune).
I got my first bag Of Moon Rabbit Cassava Flour, and I am having fun experimenting! This recipe was my one of my first forays….fresh strawberries and rhubarb in stock everywhere!
This filling is crazy good….it could easily be used as:
- doubled or tripled and used as a pie filling with any favorite crusts
- drizzled over pancakes
- an ice cream topping
- on top of a steaming bowl of hot cereal or porridge
- mixed into a plain yogurt
I opted to make little pop tart-esque size for novelty, using my fun dumpling presses. But you can do whatever you like!!
Like turnovers like this? I have a great gluten free and vegan empañada recipe you can try!
I also have a fun meat filled Asian bun that is Paleo and dairy free!
- 1 tablespoon coconut oil, or other fat of choice
- Apx 1 cup chopped strawberries, fresh or thawed frozen
- Apx ½ cup chopped rhubarb
- 1-2 tablespoons honey, or other sweetener of choice (I used half stevia), to taste
- ¼ teaspoon balsamic or coconut vinegar
- ¼ teaspoon lemon juice
- 1 cup cassava flour
- 8 tablespoons palm shortening, butter, or ghee
- ½ teaspoon-3/4 teaspoon sea salt (I find I need more when I use palm shortening)
- 8-10 tablespoons ice cold water or non-dairy milk.
- Preheat oven to 375 degrees.
- In a medium saucepan, heat the coconut oil over medium heat.
- Add in the strawberries and rhubarb.
- Saute gently for a few minutes to soften the fruit, and cook it until it begins to gel and most of the fruit is disintegrated. If it does not gel considerably like jam, add a couple teaspoons of starch until it does. The water content of the strawberries is the wild card here!
- Add in the honey, balsamic vinegar, and lemon juice. Taste and adjust if you like, set aside to cool.
- Whisk together the cassava flour, and sea salt.
- Cut in the palm shortening using a pastry cutter or two knives until pea sized pieces remain.
- Mix in enough water or milk to make a cohesive dough that presses together easily.
- Using a well floured piece of parchment, pat the dough out, and place another piece of parchment or plastic wrap on top. Roll out to 1-2 cm thick.
- Decide on the shape you want to use. Cut into desired shapes.
- Fill with the cooled filling on one half of the
- Fold the dough over onto itself, pressing the dough together at the edges, using a touch of water around the edges to help with sticking.
- Bake in a preheated oven until turning just golden, about 20 minutes.
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