American Flag Pie
For the crust:
1 1/2 cup blanched almond flour
1/4 cup arrowroot powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 cup coconut oil
1 tsp. vanilla extract
For the red:
2 cups fresh or frozen rhubarb, chopped
4 cups fresh or frozen strawberries, chopped
1/2-3/4 cup sugar
1/3 cup cornstarch
For the blue:
2 cups blueberries
1/4 cup cornstarch
1 Tbsp. lemon juice
1/3 cup sugar
For the white:
1 cup coconut cream
3 Tbsp. honey
1/3 cup shredded coconut, optional
Crust: In a mixing bowl mix together the dry ingredients. Add the wet ingredients and mix well. Press into a 13x9 baking pan.
Strawberry-Rhubarb: Mix together all the ingredients and pour into the prepared pie crust.
Blueberry: Mix all the ingredients together. Pour into prepared pie crust.
Bake at 400 degrees for 40 minutes. May need more or less time. Just keep an eye on it.
Coconut Cream: Mix the honey with the cream until fluffy. Mix in the coconut flakes, if using. Create stripes and stars on the COOLED cobbler.
TIP: Wondering how I got the nice square shape with the blueberry? I used wax paper and made a mold with it. This is how I did it so you can too: