2 cups strawberries, hulled, washed, halved
3/4 cup whole wheat flour
1/4 cup powdered sugar
3 tablespoons pine nuts, lightly toasted
1/8 teaspoon sea salt
2 Tablespoons chilled unsalted butter, cut into small pieces
2 Tablespoons canola oil
Nonstick cooking spray
3/4 cup granulated sugar
2 Tablespoons all-purpose flour
1/2 cup freshly squeezed lemon juice
2 large eggs + 1 large egg white
2 Tablespoons powdered sugar
Preheat the oven to 350˚.
Place strawberries in a blender or food processor and purée. Set aside in a medium bowl. Add whole wheat flour, 1/4 cup powdered sugar, pine nuts and salt to the blender or food processor and 2–3 times to combine. Add the butter and canola oil and pulse another 4–5 times or until mixture is crumbly. Spray 8 x 8 baking dish with nonstick cooking spray. Add mixture from blender and press evenly to create a bottom layer in the pan. Bake for 20 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325˚.
Mix granulated sugar, 2 Tablespoons flour, lemon juice, eggs and egg white into the strawberries, stirring with a whisk until smooth. Pour mixture over crust and place in oven. Bake for 20 minutes or until set. Remove from oven and cool completely. Cover and chill in the refrigerator for at least 2 hours. Sprinkle with powdered sugar and slice into 16 squares. So.Yum.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.