#paleo pie

This Paleo Strawberry Rhubarb Pie is bursting with fresh strawberries and rhubarb, creating a delectable tart + sweet pie! The crisp and flaky gluten-free + grain-free crust is the perfect vessel for the lightly spiced fruit filling. 

A few days ago I began the search for a sugar-free pie recipe. Didn't find  too much of what I was in the mood for, so I thought, "What's naturally very sweet?" "Bananas." "What type of pie has bananas in it?" "Banoffee!" Ooh - but that toffee, HEAPS of sugar. I didn't want to use a bucket load of honey for this. SO I found a couple of sources online that said you could reduce apple juice to make a kind of natural "caramel" or "toffee" sauce. I thought I'd try this out. Now, it got there, but it took a while, and though I tried to get away with not using the butter in the sauce, it just wouldn't have gotten to the right consistency without it. I WILL work on that, though.

The pie was pretty awesome, if I do say so myself. My friend had some as well and she asked for the recipe right away to make it for our other friend for her birthday tomorrow. Of course I shared. :) And now, I'm sharing with you. See below, hope you like!

No-Bake Paleo Banoffee Pie

Ingredients:

Base:

1 ½ cups almond meal

¼ cup coconut cream

Filling:

3 ripe bananas (3 small ones or 2 large)

1 can of coconut cream, chilled & drained of water

½ tsp vanilla extract

“Toffee” Sauce:

1 ltr natural apple juice (no sugar added! I used Charlie’s Honest Apple Juice)

2 Tbslp butter

Pinch of sea salt

Start with the sauce because it will take about an hour or so. Pour the entire litre of apple juice into a saucepan. Bring to the boil then reduce heat and simmer until the sauce reduces and thickens (you can use the next half hour or so to prepare the crust and filling). When you notice it changing to the consistency of runny honey, stir through the butter & salt. Keep cooking until you are happy with the consistency but be careful not to burn it.

 While the sauce is simmering, prepare your base. Mix the ¼ cup coconut cream with the almond meal and press into the bottom of a prepared spring-form tin.

 Next, prepare your filling by slicing one banana (or two small ones) and putting to the side. Put the last banana in a blender or processor cup, then add the chilled coconut cream and vanilla. Blend until smooth.

 When the “toffee” sauce is finally finished, allow it to cool slightly before pouring about half of it over the base. Then arrange your banana slices in a single layer over the top of it. Spread the banana cream mixture over the top evenly.

 Drizzle more sauce over the cream and decorate with yet another sliced banana or some dark chocolate shavings if you wish. Chill for at least an hour or two before slicing and serving.

EAT IT!!