Sometimes I just need to slow down. Press stop. Then rewind. Go back to the beginning. The basics.
It’s like learning to ride a bike for the first time by yourself with no training wheels. You’ve seen people do it and you say to yourself “Self, I can do that. I don’t need anyone’s help. I got this.”
Then you fall on your face like a chump and skin your knee. And maybe cry a little. And definitely feel embarrassed.
Stop. Rewind. Back to the beginning. Add the training wheels. Find someone who knows how to do it and ask for help!
This is something I have always had a hard time with. Especially the whole “not doing it on my own thing.”
So here I am admitting that I have no clue what the heck I am doing when it comes to grain free unprocessed baking. Like for real. Not a dang clue.
I fell on my face and skinned my knee this week (figuratively speaking) trying to bake stuff on my own without a whole lot of basic knowledge of what I’m doing.
After a few tears and a whole lotta frustration I have gone back to the beginning and am going to try out some recipes created by people who know what they are doing. Hopefully moving forward, learning this new baking thing will be a little less painful and my training wheels will come off soon.
I am also going back to the beginning where I first started baking. In my grandma’s kitchen, making a pie. Our favorite was Strawberry Rhubarb.
And though I really didn’t realize how passionate I was about baking until a few years ago, this is where it all began.
I found a great grain free pie crust recipe at Elana’s pantry. She uses it as a single pie crust because it is doesn’t roll out to be easily moved to make a double crust. But I solved that problem by baking the top crust on a sheet pan and letting it cool. Then it is easily transferred to top the pie. Magic.
Here’s the run down…
Mix up all those dry ingredients…
Make a well and throw in the wet stuff…
And stir it until it is combined…
Now take a piece of parchment paper on a baking sheet and draw a circle with your pie plate.
Divide the dough in half. Press one half into the greased pie plate, and the other into a circle on the parchment.
Bake until lightly browned. Then let the top crust sit in the freezer while finishing up the filling.
Chop up that rhubarb and get it into a pan over medium heat… (this is where my husband looks over my shoulder and asks if i’m making something with pink celery?)
Prep your strawberries and add them to the pan in the last minute of cooking. Let your filling cool a bit.
Pour the cooled filling into the cooled pie shell. Gently release the top crust from the parchment paper and place on the pie.
Get crazy and throw a little Coconut Milk Whipped Cream on there!
I have to say this is insanely good! The crust tastes almost like a brown sugar shortbread cookie, and hey, I am totally down with that! And the tart and sweet filling is just as I remember from grandma.
- 3 cups blanched almond flour
- ½ tsp sea salt
- ½ tsp baking soda
- ½ cup grapeseed oil
- ¼ cup agave nectar
- 2 tsp vanilla extract
- 4-6 stalks of rhubarb (about 3 cups), roughly chopped
- 1 pint strawberries, quartered
- zest of an orange or lemon
- ½ tsp cinnamon
- ⅓ cup agave nectar
- 3 tbsp arrowroot powder
- 3 tbsp water
- 1 can organic full fat coconut milk
- 2 tsp vanilla
- 1 tbsp agave
- In a medium bowl, combine the almond flour, salt, and baking soda. Make a well in the center.
- Add the grapeseed oil, agave, and vanilla into the well.
- Stir until well combined.
- Line a baking sheet with parchment paper. Use your pie plate to draw a circle on the parchment. Flip the paper over.
- Grease the pie plate with grapeseed oil. Pat half of the mixture into the pie plate in a thin even layer.
- Pat the other half of the dough into a circle on the parchment about a ½ and inch smaller than the circle. Cut out a shape in the center if desired, or make slits.
- Bake in a 325 oven for 10-14 minutes, until lightly browned.
- Place the top crust in the freezer to set. About 15 minutes.
- Gently remove the top crust from the parchment to top the pie.
- Heat rhubarb in a medium sauce pan over medium heat until softened. About 8-10 minutes.
- Add the zest, cinnamon, and agave nectar and cook for 2 more minutes.
- Add the strawberries and cook for 2 minutes more.
- Mix the arrowroot and water in a small bowl to create a slurry.
- Remove the rhubarb mixture from the heat and slowly mix in the slurry to thicken the filling.
- Allow to cool slightly before pouring into the pre-cooked pie crust and topping with the top crust.
- Allow the coconut milk to chill in the refrigerator for at least 2 hours.
- Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
- Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
- Store in an airtight container in the refrigerator until ready to use.