My daughter and I picked 7lbs of fresh strawberries today, so I needed something to make with them. Okay, so while this might not satisfy your sweet tooth if you've been indulging in lots of sugary treats, it's pretty good if you haven't had any of the "real stuff" for a bit. :-) I researched online for a recipe that spoke to me, but didn't find one that seemed to do what I wanted it to do, so I came up with my own, albeit inspired by several others.If you're not too concerned about natural sweeteners, such as honey or agave syrup, the crust and filling could benefit from a TBS or so in each.
Pie Crust
1.5 cups almond flour (almonds ground in the food processor until they resemble a coarse flour)
1/2 cup ground coconut flakes
1/4 tsp sea salt
1.5 tsp cinnamon
1/2 cup coconut oil
Mix well and press into a pie tin.
Filling
1 ripe banana, mashed well
3/4 cup (5.5 oz can) coconut milk
2 eggs, beaten
1/4 tsp vanilla
1 cup mashed strawberries
1/2 pint or so of fresh strawberries
Place filling in prepared pie crust. Bake at 350 for about 45 minutes or until set. Cool completely in fridge.
Slice fresh strawberries and starting from the outside crust, arrange in a spiral shape overlapping all the way into the middle. Refrigerate. Enjoy!
