coconut flakes

Strawberry Rhubarb Pie with Coconut Streusel Top

When visiting my grandparents in North Carolina a while back, I was lucky enough to take home a few bags of rhubarb freshly cut from their backyard. While I'm sure the world of rhubarb exudes farther than being drenched in sugar, we have yet to cross that path. So naturally, I decided to stick to my guns and make a nice warm pie filled with its sweeter friend, the strawberry, along with a few other nontraditional mixings.

The closing vibes of this pie should definitely be warmer and heavier rather than tart and light. With the dark sugar, cinnamon, and (surprisingly) orange zest, hidden under the crumbly streusel top, this pairs perfectly with a big spoonful or two of cold coconut ice-cream. Really, the coconut (flakes and flour) can be optional, but I love the flavor so much that I thought it might balance out the tang of the strawberry and rhubarb.

I'm a bit late to posting this, as rhubarb isn't really in season any more. But if you can get your hands on some, frozen or otherwise, it makes for a reliably delicious dessert!


2.5 cups pastry flour or coconut flour
1 cup cold applesauce (or you could use butter, but I had my grandma's homemade apple sauce so sup)
1 tbsp sugar
6 or more tbsp ice cold water
A pinch of salt

Strawberry Rhubarb Filling:
2 cups sliced rhubarb
2 cups sliced strawberries
1/2 cup brown sugar
2 tsp. cinnamon
About 2 blood oranges worth of zest

Streusel Top:
1/2 cup coconut flour
1/2 cup brown sugar
2 tsp. cinnamon
1/4 cup coconut shreds
6 tbsp butter alternative
*optional - 1/3 cup rolled oats


1.  First make the dough - Combine the dry ingredients well, then add in the applesauce or cold butter cubes. Pulse in a food processor until well combined, with a chunky-meal consistency. 

2. Add the ice cold water to your dough mixture slowly, folding it in as you go. Once you have used all the water, take out a continue to kneed until a smooth texture (you may need to use extra flour). You will want to wrap this in saran wrap and refrigerate for about 30 minutes to an hour.

3. Preheat the oven to 350 degrees.

4. Next start to prepare your pie filling. Cut up the rhubarb and strawberries in preferential chunks and add to your mixing bowl. Add in the rest of the ingredients and mix well. Let this sit out in room temperature for about 20 minutes, so that the fruit juices have time to meet and mingle.

5. Next combine your streusel by mixing in all ingredients until you have a crumbly texture.

4. When done with previous preparations, take out your dough and spread flat for your pie pan. Cover your pie pan with nonstick cooking spray or coconut oil, and then spread your crust.

5. Add in filling evenly, and then atop lay crumbly streusel so that it fully covers the filling.

6. Bake for about 50 to 60 minutes. If using coconut flour, it make take a bit longer depending on your oven.

Grandma's Granola

This isn’t my grandma’s granola recipe. This recipe was for my grandma, as gift for her birthday. Also in a way a gift to my grandpa- he can’t leave the breakfast table till his yogurt is gone, and he hates yogurt. But pouring this granola on it should alleviate some of the pain.

The good thing about good granola, is that there never necessarily has to be a rhyme or rhythm to what ingredients get thrown in. It’s easy to take the traditional route - nuts, dried berries, seeds, etc. Then of course there’s some cray flavor combos worth experimenting with- cacao, espresso, black cherries, balsamic vinegar, goji berries, other random delicious ingredients… And of course it’s always nice to be seasonal (pumpkin pie spice on everything?).  

Either way, everything tastes great when its drenched in sugar. I skipped conventional brown sugar and used raw honey instead. Lots of raw honey. That, with the coconut oil and almond butter keeps this granola batch really moist. Which is important because granola is easy to burn. The rest of the ingredients revolve around the “go big or go home” mantra, pouring in just about everything in the kitchen cupboard. 

I ran the dried fruits and 1/2 of the nuts through the food processor, but for a chunkier granola just chop to desired size. Also, be sure to use pitted dates! Obvious, but unfortunate if forgotten.

It’s good to keep an eye on your granola when its in the oven, mixing it around occasionally so that everything bakes evenly. For extra crispiness, either continue to bake on a lower temperature, or just take out and let sit overnight. When done, put in an airtight container. Then hide the container. Granola so good its hard to put down.


1/2 cup coconut oil (some will be used to oil the pan)
3 cups rolled oats (be sure to soak overnight)
1 cup raw pumpkin seeds
1 cup raw coconut flakes
1/2 cup flax seeds
lots of shakes of cinnamon & nutmeg
1/2 cup (ore more) raw almond butter with maple
1/4 cup pistachios
2 cups pecans (love em)
1/2 cup dried apricots
4 of 5 dates
1/2 cup almonds
2 cups raw honey (sure that’s a lot, but its how I can get away with no sugar)


1. Preheat the oven to 400˚
2. Cut up the dried fruits, dates, and any larger nuts. Chop in larger chunks, or for more of a past throw in the food processor.
3. Combine the oats and flax seeds in a large mixing bowl.
4. Melt the coconut oil, and combine 1/4 with the oats.
5. Add in the honey, almond butter, and reaming ingredients. Combine with hands (the mixture is usually a bit tough, so this way usually is the easiest to evenly mix everything in).
6. Depending on desired moisture, add more honey if necessary. Or a dribble of almond milk.
7. Add in any whole nuts.
8. Oil your baking sheet with the remainder of your melted coconut oil.
9. Turn the oven down to 325˚, and bake granola for about 20 minutes. Be sure to keep an eye on it, mixing and turning over as necessary.