People often ask me how I have time to come up with so many new recipes. The answer is simple. This is just the way we eat. Every day. I make most of our meals at home, from scratch, and I photograph the best ones for you Sometimes I make the same thing three days in a row, to make sure it’s perfect before I share it, but that’s all there is to it.
Yesterday I went to our local health food store with the girls and as I was browsing the frozen aisle I saw rhubarb. Hmm… rhubarb. We haven’t had strawberry rhubarb pie since going gluten-free… six years ago! Haha! So I bought two packages (and now I have to go back to stock up on more!).
I was feeling very impatient about waiting for the frozen rhubarb and the frozen strawberries to defrost. Also I was researching recipes online and seeing that they all called for OVER a cup of sugar. Oh, boy. You know I never use more than half a cup of sweetener.
Then I got this idea. It was one of my best ideas ever. I thought, “Rather than defrost the strawberries and rhubarb, I’ll put them in a pot with coconut sugar and heat them up. Then I’ll scoop out the hot strawberries and rhubarb and reduce the sugar and juice, like a simple syrup. It will get really sweet and thick. This could work.”
So I did. To thicken it I added agar powder and a little arrowroot to the syrup at the end. I can’t even tell you how excited I am about how it came out. You are going to love this easy recipe
Pre-bake this crust for only 5 minutes. Set aside.
Note: I’ve been making this crust without the baking powder, and it’s been turning out fine.
Add to medium size pot:
About 2.5 cups frozen rhubarb
About 2.5 cups frozen strawberries
Note: Do not defrost them. We’re going to use their liquids and coconut sugar to make a syrup. I think fresh would work, but I’ve only tested it with frozen so far. Might have to add a little water for fresh.
1/2 cup coconut sugar (which is low glycemic index)
1/8 tsp sea salt
1/8 tsp vanilla liquid stevia
1.5 tsp cinnamon
Bring to simmer over medium heat. Continue to simmer for 10 minutes. After 10 minutes, strain the strawberries and rhubarb from the liquids and add them to a bowl.
Note: You may need to pour the strawberries and rhubarb through the strainer again (over the pot) to get as much of the liquids in the pot as possible.
Simmer the liquids for another 10 minutes. At the end of the 10 minutes, whisk 2 teaspoons agar powder into the bubbling liquids. Turn off the heat and whisk in 2 tablespoons arrowroot (tapioca flour would probably work also).
Add the thickened syrup to the strawberries and rhubarb in the bowl (they should still be hot so the agar doesn’t start to harden). Add the filling to the partially baked crust. Bake at 350 degrees for another 7 minutes only. Let cool on the counter for half an hour, chill in the freezer for half an hour more, then serve. (It’s meant to be room temperature—the freezer just speeds up the process :-) Top with coconut cream (the solids at the top of a can of full-fat coconut milk) or dairy-free vanilla ice cream.
On a completely different topic, I’m six months pregnant now—woohoo! In keeping with our lifestyle I’m having a natural home birth. Those of you who are foreign to the idea of home birth—Don’t panic! There are two excellent hospitals just minutes away if I need one. We are planning to have the baby at home though, in the water. Home births are extremely common where we live. Two of my closest friends here have had three babies (each) at home. My midwife has been a midwife for almost 30 years, and I adore her. She’s bringing another midwife (it’s common to have at least two midwifes present), and one of my best friends, who is almost a midwife herself, will also be here. The baby and I are going to be pampered with love and attention
This birth, like this pregnancy, is going to be awesome, but I wanted to read about pregnancy and birth to get even more inspired. I started with a book on the Bradley Method, and I liked it, but it wasn’t quite what I was looking for. So then I read an Ina May book. I think Ina May is the most famous midwife in the world, and that book was a nice read too. But I still wanted something more, so now I’m reading A Holistic Guide to Pregnancy and Childbirth, by Deepak Chopra, David Simon and Vicki Abrams. I’m loving this book so far. It’s exactly what I was craving. As far as “preparing” for the baby’s arrival, I’ll save that for next time. I don’t want to write you a novel here today
PS I wanted to remind you about the gluten-free expo (coming up in just over a week!), which I’m attending, in case you missed that post. Click here to get the info on that.