nut-free

GAPS Friendly Strawberry Rhubarb Pie Recipe

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Strawberry rhubarb pie has always been one of my favorites! In the past I have modified recipes to make a strawberry rhubarb dessert, but this year I decided I wanted to use my growing knowledge and skill in the kitchen and make a delicious GAPS-legal pie. My added challenges? I wanted to make it with a fermented almond crust, and use a different sweetener than honey. Finally, I wanted to have a modification that made not only GAPS legal, but dairy-free, nut-free and egg-free. Overall, I would call the experiment a success. But to get that success I had to make more multiples of this recipe than I ever have for any previous recipe I've posted. Because of the crust. Not that my "tester" friends and family complained. [/et_pb_text][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0019.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Turns out almond flour crust doesn't play nice with a wetter pie filling. Actually, the problem is that it plays too nice! It wants to combine with the filling; get up close and personal. Not what a pie crust is supposed to do. I did not fully overcome the pie-crust conundrum, but every recipe I made turned out delicious. So instead of chocking it up as a "failed recipe," I decided to share with you what I made... a good pie that happens to have a crust with boundary issues! And, of course, I will share the modified recipe for egg-free, nut-free, dairy-free strawberry rhubarb dessert. Keep reading! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

Strawberry Rhubarb Pie

Ingredients

For the Pie Crust:

  • 2 1/2 cups almond flour

  • 1/4 cup whey (enough to moisten)

  • 1/2 cup room-temperature butter (or lard)

  • 1/2 tsp sea salt

For the Filling:

  • 3 1/2 cups rhubarb pieces

  • 2 1/2 cups sliced strawberries

  • 1/4 tsp salt

  • 1/2 cup date syrup (I use this one)

  • 2 TBS gelatin dissolved in 1/4 cup hot water

  • Optional: zest from 1/2 lemon

Directions

Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment. After 24 hours, this mixture keeps in the fridge for up to 1 week. [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0011.jpg" /][et_pb_text _builder_version="3.0.85" background_layout="light"] To the fermented flour mixture, add butter or lard and sea salt. Mix well, getting all clumps out. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers. Bake at 400° for 5-8 minutes until a little dry and just turning brown.   [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0012.jpg" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase. Add the filling to your pre-baked crust. Bake at 400° for 30-35 minutes until light brown. [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0013.jpg" custom_padding="||50px|" custom_padding_last_edited="on|tablet" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

Strawberry Rhubarb Dessert

A delicious nut free alternative served hot or at room temperature! Mix the filling the same, except add 2 additional TBS of gelatin and dissolve in 1/2 cup of hot water. Let the filling sit for 5-10 minutes to let the flavors mix. Line muffin tins. Bake at 350° for 20-25 minutes until the tops are just browning. [/et_pb_text][et_pb_image _builder_version="3.0.85" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/gapslegalstrawberryrhubarbpie_0017.jpg" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!  

Enjoy!

[/et_pb_text][et_pb_divider _builder_version="3.14" /][et_pb_text _builder_version="3.14"]  

GAPS Friendly Strawberry Rhubarb Pie

gapslegalstrawberryrhubarbpie_0019-150x150.jpg

For the Pie Crust

  • 2 1/2 cup Almond Flour

  • 1/4 cup Whey ((Enough to Moisten))

  • 1/2 cup Butter or Lard, Room Temperature

  • 1/2 tsp Sea Salt

For the Filling

  • 3 1/2 cup Rhubarb Pieces

  • 2 1/2 cup Strawberries, Sliced

  • 1/4 tsp Salt

  • 1/2 cup Date Syrup

  • 2 tbsp Gelatin dissolved in 1/4 cup hot water

  • Zest from 1/2 Lemon ((Optional))

  1. Mix almond flour and whey together. Cover and leave on the counter for 24 hours to ferment. After 24 hours, this mixture keeps in the fridge for up to 1 week.

  2. To the fermented flour mixture, add butter or lard and sea salt.

  3. Mix well, getting all clumps out. Then butter a pie pan well. Press the crust mixture into the pan and form a crust using your fingers.

  4. Bake at 400° for 5-8 minutes until a little dry and just turning brown.

  5. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

  6. Add the filling to your pre-baked crust.

  7. Bake at 400° for 30-35 minutes until light brown.

[/et_pb_text][et_pb_text _builder_version="3.14"]

Nut Free GAPS Legal Strawberry Rhubarb Dessert

gapslegalstrawberryrhubarbpie_0017-150x150.jpg
  • 3 1/2 cup Rhubarb Pieces

  • 2 1/2 cup Sliced Strawberries

  • 1/4 tsp Salt

  • 1/2 cup Date Syrup

  • 4 tbsp Gelatin dissolved in 1/2 Cup Hot Water

  • Zest from 1/2 Lemon (Optional)

  1. Combine all ingredients for the filling. Let sit for 5-10 minutes until the juices increase.

  2. Line Muffins Tins

  3. Bake at 350° for 20-25 minutes until the tops are just browning.

  4. Serve warm or room temperature. These gooey treats are a bit messy, so eat with a spoon. They are delicious!

[/et_pb_text][et_pb_image _builder_version="3.11.1" src="https://www.bewellclinic.net/wp-content/uploads/2018/06/7.png" /][/et_pb_column][/et_pb_row][/et_pb_section]

Christmas Wreath Cookies {GAPS Legal}

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] It's the holiday season! More specifically, it's cookie season!   I love making, giving away (and eating) Christmas cookies. But it's been a long time since I have enjoyed many of the cookies I grew up making, so this year I decided I wanted to create real-food versions of some of my favorite Christmas cookie recipes.  

First up, Christmas Wreath cookies!

  This cookie is traditionally a mix of corn flakes, marshmallows, and butter. So let's look at the ingredients...

  • The butter is already a real food!

  • Marshmallows I have made before, modified from Mommypotamus' marshmallow recipe.

  So all I had to do was figure out a substitution for the corn flakes (and see if the marshmallows actually work the same as the commercial variety).   Challenge accepted! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="1_2"][et_pb_image admin_label="Image-single cookie" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Single-Wreath-Cookie.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text admin_label="Ingredients and directions" _builder_version="3.0.85" background_layout="light"]

Christmas Wreath Cookies

Makes about 36 cookies (recipe can be halved)

Ingredients

Marshmallows

  • 2 cups honey

  • 1 cup of filtered water

  • 2 tsp vanilla

  • 1 tsp sea salt

  • 6 TBS grass-fed beef gelatin

  • 1 cup of filtered water

Wreath Cookies

  • Marshmallow paste (above)

  • 8 ounces organic butter

  • 14 cups coconut flakes (approximately 20 ounces)

  • Red hots (my homemade recipe)

  • Natural food coloring, blue and yellow packets (I used this one)

Directions

Place the coconut flakes in the oven at 200° Toast the coconut until they are light brown—this makes the cookies crispier! When done, remove them from the oven Place in a large bowl, set aside [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image admin_label="Image-coconut flakes" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Toasted-Coconut-Flakes.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Melt the butter in a saucepan over low heat When melted, remove from heat and set aside   Next, make the marshmallow paste  

Marshmallows

Soften the gelatin

  • Add gelatin to 1 cup hot water

  • Stir and allow to to sit, keep warm (not on stove)

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="3_4"][et_pb_image admin_label="Image-soften gelatin" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Softening-Gelatin.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text admin_label="Text- Heat honey" _builder_version="3.0.85" background_layout="light"] While gelatin is softening... Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F). If you don't have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image admin_label="Heat honey" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Boiling-Water-and-Honey.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text admin_label="Soft ball stage" _builder_version="3.0.85" background_layout="light"] When the honey has reached the soft ball stage, remove from heat Add the heated mixture to the softened gelatin in a large bowl Add vanilla Do these steps quickly, you don't want honey mixture to cool off too much [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="3_4"][et_pb_image admin_label="Add vanilla" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Marshmallows-Adding-Vanilla.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text admin_label="Use mixer" _builder_version="3.0.85" background_layout="light"] Whisk the mixture using an electric mixer or stand mixer for about 10 minutes [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image admin_label="Whisk Marshallows" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Getting-Marshallow.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Getting marshmallow-y [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="3_4"][et_pb_image admin_label="Marshmallow-y" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Marshallows.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text admin_label="Marshmallows Done" _builder_version="3.0.85" background_layout="light"] When the mixture is thick and looks like marshmallow paste, it's done!   If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.   But we are not stopping here! To make traditional Christmas wreath cookies you melt the marshmallows and turn them back into paste-which is what you just created!   Next, stir the melted butter into the mixture. It will deflate the mixture somewhat, this is normal.   Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that's an artificial color). But when it's made into wreathes it does look green—although you're going to have to take my word for it! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image admin_label="Add coloring and butter" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Marshallows-plus-butter-and-coloring.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text admin_label="add to coconut flakes" _builder_version="3.0.85" background_layout="light"] Pour the marshmallow mixture into the bowl with the toasted coconut flakes. Mix until the flakes are coated. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image admin_label="Image-wreath mixture" _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Wreath-Mixture.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Finally, form the warm mixture into wreath-shaped cookies on parchment paper Add decorative red hots as berries (see my homemade recipe) Allow to cool. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Christmas-Wreath-Cookies.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"]

See, I told you they look green!

  All that's left is to share and enjoy these delicious treats! [/et_pb_text][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Finished-Christmas-Wreath-Cookies.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_text _builder_version="3.0.85" background_layout="light"] Disclosure: This post contains affiliate links. Your trust is important. I only recommend products I trust.  [/et_pb_text][et_pb_divider _builder_version="3.14" /][et_pb_text _builder_version="3.14"]

GAPS Legal Christmas Wreath Cookies

Christmas-Wreath-Cookies-Plated-150x150.jpg

Marshmallows

  • 2 cup Honey

  • 1 cup Filtered Water

  • 2 tsp Vanilla

  • 1 tsp Sea Salt

  • 6 tbsp Grass Fed Beef Gelatin

  • 1 cup Filtered Water

Wreath Cookies

  • Marshmallow Past ((See Above))

  • 8 oz Organic Butter

  • 14 cup Coconut Flakes ((Approx. 20 oz))

  • Red Hots ((See Note for my Homemade Recipe))

  • Natural Blue and Yellow Food Coloring

  1. Place the coconut flakes in the oven at 200°

  2. Toast the coconut until they are light brown—this makes the cookies crispier!

  3. When done, remove them from the oven. Place in a large bowl, set aside.

  4. Melt the butter in a saucepan over low heat. When melted, remove from heat and set aside

Marshmallow Paste

  1. Soften the gelatin by adding gelatin to 1 cup hot water.Stir and allow to to sit, keep warm (not on stove)

  2. Heat honey and water in a medium saucepan (medium to high heat), stirring frequently, until it reaches the soft ball candy stage (about 235°F).If you don’t have a thermometer, you can check by dripping the heated honey into a glass of cold water. When the candy forms a ball, it is ready!

  3. When the honey has reached the soft ball stage, remove from heat.

  4. Add the heated mixture to the softened gelatin in a large bowl and then add vanilla. Do these steps quickly, you don’t want honey mixture to cool off too much.

  5. Whisk the mixture using an electric mixer or stand mixer for about 10 minutes

  6. When the mixture is thick and looks like marshmallow paste, it’s done!

  7. If you want marshmallows, you can stop here. Put the marshmallow paste in a greased glass 9x11 dish and allow to cool and dry for a 24-36 hrs. Then cut up and serve.

For Christmas Wreath Cookies

  1. Mix in the blue and yellow food coloring packets. This will turn it green (not neon green—that’s an artificial color). But when it’s made into wreathes it does look green—although you’re going to have to take my word for it!

  2. Pour the marshmallow mixture into the bowl with the toasted coconut flakes.

  3. Mix until the flakes are coated.

  4. Form the warm mixture into wreath-shaped cookies on parchment paper.

  5. Add decorative red hots as berries.

  6. Allow to cool.

  7. Share and enjoy these delicious treats!

[/et_pb_text][et_pb_image _builder_version="3.11.1" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/13.png" /][/et_pb_column][/et_pb_row][/et_pb_section]