Fresh picked strawberries...need I say more? Strawberries are a family favorite in our household and strawberry picking is one of our favorite past times! This summer though, instead of just snacking on these juicy, gorgeous berries I thought it would be fun to play around and create a strawberry pie with a gluten free crust! Boyyy, did this strawberry pie not disappoint! Truthfully, I even found myself having it's left overs with a cup of coffee for breakfast the very next day because it was just that good! I hope that if you too, are a strawberry lover you will give this recipe a go! It's simple, it's waistline friendly and it's out of this world delectable!
Ingredients:
Oat crust:
2 cups of oats
2 tbsp of agave
1/2 cup of KG butter
1/2 tsp of vanilla extract
1/4 tsp of salt
Pie filling:
4 cups of strawberries
1/2 cup agave
1/3 cup of arrowroot powder
1/2 tsp of organic cinnamon
Directions:
Pre heat the oven to 350 degrees. Then, in a blender or food processor, blend all of the oat crust ingredients together and pat it evenly on the bottom and sides of a Pyrex pie dish. Allow the crust to bake for 20 minutes and then place it on the counter to cool. While the crust is baking, dice the strawberries and then combine them with the agave, arrowroot powder and cinnamon in a sauce pan and then begin to cook it at medium heat. Stir the mixture every few minutes and cook it until it has reached a jam like texture. Lastly, evenly pour the mixture into the pie dish over the crust and place it in the fridge to cool for two hours. Serve it with a scoop of dairy free vanilla ice cream and a mint leaf if desired. ENJOY!
