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Servings:
Serves 12
2 cups
fresh rhubarb, chopped
1 cup
fresh blackberries
1 cup
fresh blueberries
2 tablespoons
¼ teaspoon
cinnamon
¼ teaspoon
clove
1 teaspoon
vanilla extract
2 teaspoons
rice milk
1
This recipe was created to perfectly complement our scrumptious Gluten-Free Pie Crust recipe. We’ve combined rhubarb and fresh berries (blackberries and blueberries, but use what you love) with cinnamon, clove, vanilla and our Monk Fruit 1 to 1 replacement for sugar. You won’t believe this pie is free of gluten and sugar!
- Preheat oven to 350° F.
- Thoroughly clean rhubarb and berries. Pat dry with a clean towel.
- Mix flour, Organic Monk Fruit Sweetener™, clove, and cinnamon.
- Toss rhubarb and berries in dry mixture. Add vanilla extract and toss again.
- Pour filling into a prepared pie shell and distribute evenly.
- Place reserved top crust over filling and pinch together along the seam to seal.
- Using a paring knife, cut three slits in the top crust to allow steam to escape.
- Brush top crust with rice milk.
- Place pie in preheated oven and bake 30 to 35 minutes.
- Cool for 20 minutes and serve warm.
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Nutritional Information
Serving Size:
1 Slice (139 g)
Calories:
400
Total Fat:
26 g
Saturated Fat:
23 g
Protein:
3 g
Total Carbohydrate:
51 g
Dietary Fiber:
3 g
Cholesterol:
0 mg
Iron:
1 mg
Sodium:
400 mg
Calcium:
115 mg
