Strawberry pie, gluten-free, ACD friendly

Strawberry-fruit pie, ACD friendly

I can't eat a lot of fruit on the ACD diet so I stick to the low-glycemic ones, like strawberries, blueberries, kiwis and papayas. For Mother's Day, I've been thinking I want to treat myself to strawberry pie because strawberries are in season.

I wanted to have the recipe perfected by Mother's Day so I started practicing early. The result was a strawberry-fruit pie with all my other low-glycemic favorite fruits added. The recipe is easily adaptable to any kind of fruit and could be made with strawberries only.

Strawberry-Kiwi-Blueberry-Papaya (or whatever kind of fruit) Pie: ACD friendly

Ingredients for the filling:

1. 1 pint strawberries, cleaned and sliced
2. 1 cup blueberries
3. 1-2 kiwis peeled and sliced
4. Fruit of one small papaya, diced
5. 2 T. agar agar
6. 1 3/4 cups water + 1/4 cup lemon juice
7. stevia to taste 

Ingredients for the crust:

1. 1 cup shredded, unsweetened coconut
2. 1/4 cup toasted sunflower seeds
3. 1/4 cup sunbutter, unsweetened (or tahini or almond butter may be used)
4. 2 T. cacao nibs

Directions:

Prepare the crust by grinding the sunflower seeds in a food processor. Add the coconut and nibs and continue to pulse. Fold in the sunbutter and blend the mixture until it sticks together. 

Press the crust mixture into the bottom and up the sides of a pie pan. Allow to set while making the filling.

 Prepare and cut all the fruit, and evenly distribute in the pie pan. In a saucepan, bring to boil the water-lemon juice mixture with 2 T. agar agar. The liquid mixture will begin to thicken slightly like gelatin. The majority of the thickening will occur after the liquid is cooled.

Allow the liquid to cool slightly and then pour over the fruit. Place the pie in the fridge to set.

As a variation, you can make individual pies by distributing the ingredients in smaller containers.