Ingredients
Crust
½ cup Rolled oats (not instant)
1 ½ cups Stone Ground Whole Wheat Pastry Flour
1 T coconut sugar
¼ cup Ground Walnuts
½ teaspoon Baking Soda
Pinch of Salt
1 T Flax Seed
½ cup Solid Extra Virgin Coconut Oil
6-8 T ice cold water
FILLING
6 cups fresh strawberries, rinsed, hulled and cut in quarters
1 tsp freshly squeezed lemon juice
½ cup coconut sugar
2 T tapioca starch
3/4 cup crispy baked granola, divided
4 ounces coconut chips
¼ tsp salt
1 T solid Extra Virgin Coconut Oil
Directions
Crust
Combine all of dry ingredients in large bowl. Mix thoroughly. Gradually add coconut oil until mixture resembles coarse meal. Add ice water 1 T at a time, until dough comes together. Turn dough onto a lightly floured surface and form into a flattened disc. Roll out disc until 12 inches in diameter. Preheat oven to 375°F. Using coconut oil, grease and flour a 9-inch pie pan. Gently lay the 12-inch crust into pan, pressing it into the bottom edges and allowing the excess to hang over the rim. Fold the overhang down over the rim and decoratively crimp edges. Cover the crust with parchment paper and fill with pie weights or dry beans. Bake in preheated oven for 10-15 minutes or until the crust is partially baked. Cool on wire rack for 10 minutes. Remove the weights and parchment. Set aside.
FILLING
Combine the strawberries and lemon juice in large bowl and toss to coat. Combine the sugar, tapioca, and ¼ cup of granola, and salt in a small bowl. Sprinkle over strawberries, tossing to coat. Gently mix in coconut oil. Fill the cooled crust with strawberry filling. Combine remaining granola and coconut chips. Sprinkle over strawberry filling. Bake for 40-50 minutes, or until crust is golden and the filling is thick and bubbling. Cool on wire rack for 1 hour. Serve at room temperature. Serves 8.