*Update January 2018 – According to the Monash University app, coconut flour is not low FODMAP, however this recipe is still delicious if you are not concerned with FODMAP content.
Inspired by my mom’s strawberry pie recipe, this FODMAP-friendly version of a summer classic will please everyone at the dessert table! Fresh, bright, sweet strawberries really shine in this dessert fit for any summer get together.
Happy Sunday, friends!
I’m popping in to help you welcome in the summer solstice with a delicious and yummy recipe because it’s Recipe Redux day!
This month’s theme?
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
When I read this, I was prepping for my family to visit so family was on the brain. It was also starting to feel a lot like summer around Denver. Growing up, my mom would always make at least one homemade strawberry pie during the summer and anytime I taste the delicious flavors of strawberry pie it takes me right back to those childhood summers. The thing is…my mom’s recipe isn’t FODMAP friendly!
I decided to cause a little “treble” in the kitchen and recreate a version of my mom’s recipe so I could enjoy it (and so you can enjoy it too!)
My mom’s recipe uses a biscuit crust, so I replaced her biscuit crust with a coconut flour crust that I intended on having taste like a biscuit. While it didn’t quite turn out to taste like a biscuit, it tastes kind of like a sugar cookie and compliments the sweet and tart strawberries perfectly!