Last weekend Dave and I took the kids to pick strawberries. I love doing this type of thing with the kids because it reinforces the idea that eating plants is interesting and fun. They will be four years old in September, so they are old enough to legitimately help pick… or at least not stop us from picking once they get tired.
Luckily for us, we live close to a lot of u-pick farms. Last year we picked $50 worth of raspberries. At first I thought wed gone overboard but when I was still putting frozen raspberries in my smoothies in January, I was glad wed picked so many. So today we picked 20 pounds of strawberries. We’ll gorge on them for a few days and then Ill freeze the rest.
Now on to the pie. Im going to be straight with you. I dont normally do things like whip up a new pie recipe on a Sunday morning for the family. In fact, I dont normally make pies at all. Baking is not really my thing. However, since starting to eat primal I have been experimenting more with baking. About half the time I end up making something that, to put it gently, I would not feel comfortable sharing with someone outside my immediate family. So, I was nearly overjoyed at the results of this experiment. This pie was pretty darned good and after I told the kids that I wasnt sure they could have any because normally this kind of pie is for grownups only, they really dug in! As a bonus, you can serve this to non-primal folks, even ones you dont know really well, and not look like a weirdo.
By the way, I highly recommend eating this pie for breakfast!
1 c. almond flour
c. melted butter
1 tsp salt
1 tsp cinnamon (not sure you can taste this, but what the heck
2 ripe bananas
1 tbsp lemon juice
tsp vanilla extract
3 eggs, beaten
2/3 c. coconut milk (I used full-fat
2 cups medium strawberries
dried, unsweetened coconut for sprinkling, if desired