We like to keep frozen mixed berries in the freezer for pies, oatmeal and smoothies. I also like to keep a few packages of frozen rhubarb for those lazy Sunday afternoons when I feel like baking a pie but I don't want to completely sabotage my health with traditional ingredients like butter, eggs, pastry and cream.
Here is a simple little berry pie made with ground up dates instead of white sugar for your weak moments and sweet tooth cravings.
Ingredients:
2 cups frozen rhubarb
2 cups frozen mixed berries
3/4 cup date sugar (ground dates)
1/4 cup corn starch
1 teaspoon agar powder (a thickener)
2 tablespoons agave nectar
1/2 cup water
1/4 teaspoon salt
pinch nutmeg
1 9" pie shell such as low fat graham cracker type, or just put into pie plate that has been lightly sprayed with oil and dusted with oat flour. DO NOT USE PASTRY, IT HAS TOO MUCH FAT!!!
Place rhubarb and berries in skillet over medium heat with water to thaw for 3 minutes or so. Stir in other ingredients and then transfer to pie shell. Bake at 350 degrees f. for 40 minutes. Cool on wire rack and dust lightly with powdered sugar, optional.
Here is a simple little berry pie made with ground up dates instead of white sugar for your weak moments and sweet tooth cravings.
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| Rhubarb Berry Pie |
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| A little slice of heaven! |
2 cups frozen rhubarb
2 cups frozen mixed berries
3/4 cup date sugar (ground dates)
1/4 cup corn starch
1 teaspoon agar powder (a thickener)
2 tablespoons agave nectar
1/2 cup water
1/4 teaspoon salt
pinch nutmeg
1 9" pie shell such as low fat graham cracker type, or just put into pie plate that has been lightly sprayed with oil and dusted with oat flour. DO NOT USE PASTRY, IT HAS TOO MUCH FAT!!!
Place rhubarb and berries in skillet over medium heat with water to thaw for 3 minutes or so. Stir in other ingredients and then transfer to pie shell. Bake at 350 degrees f. for 40 minutes. Cool on wire rack and dust lightly with powdered sugar, optional.
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