Fresh Strawberry Pie and Grain-Free Crust

 

Strawberry cake on a plate

The best tasting pie comes from locally grown strawberries at the height of the berry season, which for most of us is early spring and summer. You can find berries in the grocery store virtually year ’round, but the taste is generally missing.

Conventional strawberries are some of the most highly sprayed crops with pesticides–in fact, they usually top the list of the Environmental Working Group’s ‘Dirty Dozen’ every year. So always be sure to buy organic, and if you can, buy local. There is a HUGE difference in taste and freshness–and these berries are picked when ripe, so they are at the height of taste.

Strawberries, like other berries are a great source of a type of antioxidants called ‘phenols’. These unique antioxidants make them hart healthy, caner preventative, and anti-inflammatory, all in one sweet little juicy package.

Crust
1 1/2 cup finely crushed organic almonds* or almond meal (you can purchase this at many stores)3Tbsp melted coconut oil or grass fed butter
2 Tbsp pure maple syrup
Pinch of sea salt

Preheat oven to 350 F. Melt coconut oil or butter on stove till liquid. Add maple syrup, crushed almonds. Use fingertips or another pie pan to shape crust evenly into a glass pie pan. Bake 8-10 minutes. Set aside or refrigerate.
*Almonds can be crushed in food processor or in plastic bag with rolling pin.

Filling
2 pints of fresh strawberries, sliced in half
1 1/2 Tbsp coconut oil, melted 1/2 cup shredded coconut-optional
2-4 tbsp of (full fat) coconut milk (from can)
1 tsp vanilla extract
Stevia or raw honey to taste

Mix ingredients together and pour into crust. Chill for 1-2 hours, until filling is firm.

You can make REAL whipped cream to go with this by whipping a half pint of heavy cream until peaks form. Add a touch of stevia and vanilla.

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