Strawberry Pie Cups
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Alright let's move on to a yummy recipe. Strawberry Pie Cups! Great for entertaining, and they even have flax seeds (hellloooo Omega 3's!). This is a modification of the rhubarb mini pies from my sweet sweet friend Julie of PaleOMG. Thank you for the inspiration doll!
Ingredients
- The Crust
- walnuts - 3/4 cup
- almonds - 1/4 cup
- flax seeds - 2 tbsp
- raw organic honey - 1 tbsp
- coconut oil - 1 tbsp
- vanilla - 1 tsp
- egg white - 1
- Pinch salt
- The Topping
- fresh strawberries - sliced and tops removed - 15-20
- coconut oil - 1 tbsp
- ghee - 1 tbsp
- raw organic honey - 1 tbsp
- vanilla - 2 tsp
Instructions
The Crust
- Chop up the nuts and the flax seeds REALLY WELL in the food processor.
- Add the vanilla, egg white and pinch of salt.
- Food process again to create your dough.
- Take a paper towel with coconut oil and grease your muffin tin.
- Press about 3 tbsp of dough into each cup.
**Chef Tip - You could totally use muffin cups, I'm not that cool. I don't have the silicone ones or even the stupid paper ones. I know, sob story. I'll be alright!
The Topping
- Preheat the oven to 350.
- In a medium sauce pan, melt the coconut oil and butter.
- Add the honey and vanilla and finally the strawberries.
- Sauté for about 5 minutes on medium heat until the strawberries start looking more like jam, remember not to over do this step though because they still have to go in the oven for a bit. You want syrup-y but firm at the same time. This part of the recipe will hit you like a ton of bricks and BAM you’ll know it’s done. Use your spidey senses.
- Spoon the strawberry mixture over the crust in the muffin pans.
- Bake for 30 minutes.
- Allow them to cool and use a knife to gently separate the edges from the pan.
Live to Thrive,
Lauren
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