The strawberries have started!!
We went a little crazy at the Farmer's Market and bought a flat.
So this is what we made: fresh strawberry pie.
Crust:
2 cups soaked and dehydrated almonds, ground up in coffee grinder
2 eggs
1 t sea salt
1 stick butter, melted on stove
1/3 cup coconut flour
Filling:
4 pints strawberries
2 packets gelatin
1 cup stock
1-3 cups hot water
To make crust, combine ingredients and squish into pie pan, making sure to come up edges. Bake at 350 degrees for 18 minutes.
Wash 3 1/2 pints of strawberries and remove green tops. Slice lengthwise and set aside.
Take 1/2 pint strawberries and wash them and remove the green tops. Blend them in a blender with 1 cup of stock. Measure how much liquid you have. Transfer to a small pot and bring to a boil. Turn off the heat. Sprinkle in the gelatin packets and wait for one minute. Then add the water, making 4 cups total (take the quantity of the strawberry/ stock and subtract it from 4 cups, then add enough water to make 4 cups). Stir until gelatin is completely dissolved.
Remove crust from oven. Arrange sliced strawberries. Pour gelatin/ strawberry/ stock mixture over berries. Refrigerate for 3 hours to set. Enjoy!
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We went a little crazy at the Farmer's Market and bought a flat.
So this is what we made: fresh strawberry pie.
Crust:
2 cups soaked and dehydrated almonds, ground up in coffee grinder
2 eggs
1 t sea salt
1 stick butter, melted on stove
1/3 cup coconut flour
Filling:
4 pints strawberries
2 packets gelatin
1 cup stock
1-3 cups hot water
To make crust, combine ingredients and squish into pie pan, making sure to come up edges. Bake at 350 degrees for 18 minutes.
Wash 3 1/2 pints of strawberries and remove green tops. Slice lengthwise and set aside.
Take 1/2 pint strawberries and wash them and remove the green tops. Blend them in a blender with 1 cup of stock. Measure how much liquid you have. Transfer to a small pot and bring to a boil. Turn off the heat. Sprinkle in the gelatin packets and wait for one minute. Then add the water, making 4 cups total (take the quantity of the strawberry/ stock and subtract it from 4 cups, then add enough water to make 4 cups). Stir until gelatin is completely dissolved.
Remove crust from oven. Arrange sliced strawberries. Pour gelatin/ strawberry/ stock mixture over berries. Refrigerate for 3 hours to set. Enjoy!
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