This pie combines the tangy taste of rhubarb with the sweetness of blueberries in a gluten-free walnut crust. Grain and dairy free!
Preheat oven to 350F.
In a medium sized mixing bowl combine ground walnuts, almonds, flax, and coconut palm sugar with coconut oil using your hands until a grainy, crumbly texture is achieved.
Add water and knead until combined.
Line a circular pie plate with coconut oil and press crust into shape all around the plate until even.
Poke with a fork to prevent air bubbles during baking.Bake crust for 10 minutes until it golden brown.
While crust is baking combine rhubarb, blueberries, tapioca, sweetener of choice, vanilla, and lemon juice in a bowl.
Remove crust from oven and fill with berry mixture.Rip butter into small chunks and dot over the top of the berry mixture. You can sprinkle any leftover crust mixture on top of the berries for an extra crunch.
Bake an additional 45 minutes or until rhubarb is softened.
Tastes great served with coconut milk whipped cream, greek yogurt & honey, or your favour DF ice cream!