1 cup of roasted pumpkin seeds, unsalted
1/4 cup of flax seeds
1/4 cup sugar
1 tsp dried rosemary
1 1/3 cup flour
1 tsp baking powder
8 tbsp butter
1/4 cup (approx) coconut milk
1 pint sliced strawberries
4-5 stalks of rhubarb, chopped
1/3 cup sugar
I preheated the oven to 350 degrees. Then I combined the pumpkin seeds, flax seeds, sugar, and rosemary in the food processor and turned it on until it was ground to a cornmeal consistency. I then added the flour and baking powder and ran it again until mixed. I cut up my butter and added it to the mixture with the processor on and continued to process until the mixture started to come together. At this point I added the coconut milk while it was running until a ball started to form. I dumped the ball into a pie pan and pushed it into the sides. I tried to make the bottom thicker to hold the filling.
For the filling I slices up the super ripe strawberries and chopped the rhubarb. I combined them in a bowl with the sugar and stirred until the sugar started to dissolve.
I poured the filling into the pie pan and baked it for about 40-50 minutes. I could tell it was done by checking the rhubarb with a fork. When the fork was able to go through it without any resistance it was done! I let it rest for about 30 minutes before serving it.
And oh man was it good. I had been jonesing for a strawberry and rosemary desert for a while now (ever since I saw a desert pizza like this in Better Homes and Gardens) DJ and I ate it with a scoop of vanilla ice cream.
I am sure my vegan friends could substitute any number of solid fats for the butter, so go crazy!