Name: rhubarb pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 1⁄2 Tbsp Coconut oil (melted); 15 g Almond flour; 5 g Coconut blossom sugar; 1 pinch Salt; 5 g Tapioca flour; 1 piece Egg; 10 g Coconut oil; 15 g Almond flour; 1⁄4 tsp Vanilla extract; 10 g Coconut blossom sugar; 5 g Tapioca flour; 30 g Rhubarb

Nuts

Chicken egg

Simone van der Koelen

Oven

Snack

Paleo

Bottom

Topping

rhubarb pie

Cake

 Preheat the oven to 170 degrees Celsius. Prepare a round spring form and cover it with baking paper. 

 Start with the bottom; mix together almond flour, tapioca, coconut blossom sugar and a pinch of salt. Add the melted coconut oil and stir well until it forms a slightly sticky whole. 

 Divide over the bottom of the tin and press with the convex side of a spoon. 

 In a food processor, quickly mix together almond flour, tapioca, and coconut blossom sugar. Add the hard coconut oil and mix until completely absorbed. Add the egg and vanilla extract and mix until creamy and even. 

 Spoon the mixture into the mold and spread on the bottom. 

 Cut the rhubarb into pieces and divide over the tin. 

 Bake the almond pie in the middle of the preheated oven for 40-50 minutes. 

rhubarb pie

rhubarb pie

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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