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RHUBARB AND STRAWBERRY PIE
Food & Drink
- 3/4 cup Buckwheat Flour
- 1 cup gluten free flour
- 1/2 cup shredded coconut
- 4 tbsp rice malt syrup
- 2 tbsp solid coconut oil
- 3/4 tbsp water
- 2 cup fresh Rhubarb
- 1/2 cup rice malt syrup
Combine the flours and coconut in a bowl. Rub in the rice malt syrup and solid coconut oil. Then 1 tbsp at a time add in the water until a crumbly dough forms. Knead the dough slight and form into a ball. Wrap in cling wrap and refrigerate for 30mins.
Meanwhile roughly chop the rhubarb and strawberries and place in a saucepan in low heat with the rice malt syrup. Cook on low until the fruit becomes tender and the juices begin to come out (about 15-20mins). Take off the heat and stir through the cornflour, ensure there are no lumps. Leave to cool slightly.
Roll out 3/4 of the dough in between 2 sheets of grease proof paper. Then carefully slide it into a greased pie dish (beware, the dough is very crumbly, if it breaks apart simply patch it up). Fill the pie crust with the fruit. Then roll out the remaining dough and cut into strips. Very carefully form a lattice. Once again the dough is very crumbly so I usually just go for the cheats lattice method and place half the strips one way then lay the others on top in the opposite direction. Cook the Pie in a moderate oven (180C) for 40mins.
If the pie begins to brown early on, cover with aluminum foil for the last 15mins of cooking.