Elderflower-Rhubarb Pie

Spring in a pie: Elderflower, Rhubarb and Strawberries on a Lemon-Cashew Cream

For the crust:
1 cup rolled oats (gluten-free if you’re sensitive to it)
1 cup ground almonds
2 tablespoons honey
1/4 teaspoon salt
2 tablespoons coconut oil + more for greasing the pan
1 tablespoon water

For the filling:
3 heaping cups rhubarb
1 heaping cup strawberries
2 tablespoons elderflowers (+ more for garnish) – if you can’t find any, it’s a pity, but it will still be great without them
1 cup of cashews soaked for at least a couple of hours (or overnight)
juice and zest of 1 lemon
1 teaspoon vanilla or vanilla extract
1/4 cup unsweetened apple or pear sauce (you can swap that for 2 tablespoons honey, agave or maple syrup)
1 teaspoon arrowroot powder (or corn starch)
1 tablespoon water

View the full recipe at Can Caramelo →