Vegan Strawberry Rhubarb Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 18.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 5.6 g
  • Protein: 8.1 g

View full nutritional breakdown of Vegan Strawberry Rhubarb Pie calories by ingredient
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I'm not a vegan, but this is DELICIOUS!! I'm not a vegan, but this is DELICIOUS!!
Number of Servings: 8


    2 cups almonds (these will be ground later)
    6 tbsp maple syrup (3 for crust, 3 for filling)
    2 cups diced rhubarb
    2 cups halved strawberries


To make the crust, grind the almonds in a blender until they form a coarse powder. Stir 3 tbsp maple syrup into mix until forms a non-liquid, non-powder solid. Press mix into individual torts or 9" pie pan, making the bottom solid and uniform. Bake for 6 minutes in oven at 375, remove and let cool.

Rinse and dice the rhubarb, then simmer in 1/4 inch water until reduced (when you scrape the bottom with the spoon you should see a clear line in the bottom of the pan). When properly reduced, cut up the strawberries haphazardly (no leaves!) and add to simmering rhubarb. Add in 3 tbsp maple syrup and continue to let simmer until mixture is reduced and less watery (the more you reduce the mix, the thicker your filling; you could also just add a pinch of whole wheat pastry flour for thickening if you are short on time).

When the filling is ready, pour atop the pie crust and bake in oven at 375 until top of mixture begins to brown or markedly solidify. Best served with greek yoghurt, yum!!

Number of Servings: 8

Recipe submitted by SparkPeople user AUBRAZILLA.

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