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Paleo Strawberry Rhubarb Mini Tarts

by Holly C. Berman, EAMP, MSOM

I just love strawberry rhubarb pie, especially when both are in season in the Spring time. Unfortunately, I have found that even gluten free and vegan strawberry rhubarb pies can be too sweet and high in refined carbohydrates, so I started making my own. Not only is this recipe paleo, it is also low FODMAP, so great for sensitive digestion and Irritable Bowel Syndrome. Enjoy!


2 pints of fresh strawberries hulled and cut into 1/2 inch pieces
2 to 3 large stalks of rhubarb chopped.
1/3 Cup Coconut flour.
1/8-1/4 Cup Coconut sugar
1 1/2 tsp Chia seeds
1 1/2 Tbsp cold water

Tart Crust:
1 Cup Coconut Flour.
2/3 Cup melted Coconut oil
2 Eggs
2 tsp Coconut sugar


Preheat Oven to 375 F.

In a large bowl, mix the 1/3 cup coconut flour with the 1/8-1/4 cup coconut sugar. Toss strawberry pieces and chopped rhubarb with the flour/coconut sugar. Let fruit and flour/ sweetener mix sit in bowl for 30 minutes.

In small bowl, mix 1 1/2 tsp chia seeds and 1 1/2 Tbsp water and put in the fridge for 15 minutes.

While waiting for seeds to set, make tart crust.
Mix in large bowl: 1 cup coconut flour, 2/3 cup melted coconut oil, 2 eggs and 2 tsp coconut sugar. Mix until pie dough forms (looks like play dough).

Grease muffin tin or pie pan with coconut oil. Press small balls of dough into a muffin pan for mini tarts, or whole dough ball into a pie tin for whole tart.

Take chia seed mix out of fridge and add to fruit mixture, and stir into fruit. Add spoonfuls of fruit mixture to fill the crusts in muffin pan or the crust in pie tin.

Bake in oven for 20 to 25 minutes for mini tarts or 40 to 45 minutes for whole pie. Make sure to check at shortest time to see if edges of crust are browned.

Let cool completely and refrigerate for 4 hours to overnight to let filling set. Do not cut into before refrigerated, as it won't be firm and set. Makes 16 small tarts or 1 pie.