A sweet tart strawberry filling surrounded by delicious allergy friendly crust! This gluten free strawberry rhubarb pie is made into to convenient hand pies for handheld goodness! Even better, no eggs, no nuts, and no grain make these a treat for paleo AIP protocols!
The new flour on the block: Cassava flour
Cassava flour is the new paleo flour on the block. It’s a deceiving flour as many people believe 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 strawberry rhubarb filling is crazy good….consider all these creative uses:
- doubled or tripled and used as a whole 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 and hand pies as much as we do? Here are some more ideas to try!
- I have a great gluten free and vegan empañada recipe you can try!
- I also have a fun meat filled Asian bao bun that is paleo and dairy free!
- Savory Breakfast Hand Pies from Recipes to Nourish
- Grain Free Apple Hand Pies @ A Clean Bake
Gluten Free Strawberry Rhubarb Pie Recipe:
If you try this, leave a comment letting me know!
Paleo AIP Strawberry Rhubarb Pies
- 1 tablespoon coconut oil or other fat of choice
- 1 cup strawberries fresh or thawed frozen, chopped
- 1/2 cup rhubarb chopped
- 2 tablespoons honey or other sweetener of choice (I used half stevia), to taste
- 1/4 teaspoon balsamic vinegar or coconut vinegar
- 1/4 teaspoon lemon juice
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 (it should), 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 crust.
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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