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.
Amount Per Serving: Calories: 0