GF Vegan Rhubarb & Juniper Berry Pie

June 16, 2022
Nearby an old stone wall in our community garden, lies an old veggie bed filled with beautiful rhubarb plants. I discovered them intermixed with nettles when we first arrived on the peninsula. And while weeding there, I discovered even more rhubarb plants and found a couple of berry bushes nestled in the overgrowth. Predominately used in desserts and drinks, rhubarb can be used in many savory recipes as well. Rhubarbs are an excellent source of vitamin K and A. Juniper trees smell uniquely pine-y and woodsy, and their berries are dark blue, similar to blueberries. These spicy and woodsy berries are a good source of vitamin C and helps collagen synthesis. Juniper berries are anti-inflammatory and antioxidant, antibacterial, and antifungal, especially great for those who suffer from skin fungal infections including yeast (candida) and ringworm.
rhubarb juniper berry pie

GF Vegan Rhubarb & Juniper Berry Pie

Recipe Type: Allergen Free Sweets
utensils YIELDS 1 pie
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  • 400g GF flour mix for baking
  • 220g unsalted vegan butter
  • ½ tsp sea salt
  • 1/8 tsp baking soda
  • 1 tbsp sugar
  • 1 flax egg
  • 1 tbsp apple cider vinegar
  • 280g brown sugar
  • 1 ½ tsp juniper berries
  • ½ tsp salt
  • ½ tsp cinnamon powder
  • 4 tbsp GF flour
  • 1 tbsp lemon juice
  • 500g fresh rhubarb, washed and diced into small pieces
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Directions

For the pie crust:

Using a large bowl combine flour, salt, baking soda and sugar. Chop the vegan butter into small cubes and add it to the flour mix and start to blend it in with your hands until the mixture resembles breadcrumbs.

In a mug mix the flax egg with apple cider vinegar, and add enough water to equal ¾ of the mug, all together about 1.7 dl. Pour this mixture but by bit to the flour and work it together with your hands, until a dough forms (should be more on the dry side). Divide the dough, roll into balls and wrap in plastic and place in the fridge for an hour.

Then roll out one dough ball on a floured surface. Make it large enough so it hangs over the pie dish. Press the dough into the dish and put it back in the fridge, while you prepare the filling.

For the filling:

1. Using a food processor, blend sugar, juniper berries, salt, cinnamon and flour until it becomes smooth.  In a bowl mix rhubarb with lemon juice, then add in the juniper berry mixture and mix well with the rhubarb. Take out the prepared pie crust from the fridge and fill with the rhubarb mixture.

2. Roll out the second dough as well and place it on top of the pie. If you can, you can make any design on top of your pie from the dough, I find it hard to use GF dough the same way as “normal” dough but sometimes it comes out better. Place it on top of your pie and press the edges firmly to seal it.

3. Bake the pie for 20 minutes in a pre-heated oven on 220°C then lower the temperature to 190°C and bake 30–35 minutes more or until golden brown.

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Photo: Imola Toth


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Imola is a gluten-free vegetarian recipe developer, vinyasa yoga teacher, writer and Wild Woman with a passion for exploring and life outdoors. Originally from Hungary but currently living in Scotland. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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