INGREDIENTS
1
pie crust
4 stalks
rhubarb
1 serving
turbinado sugar
2 tbsp
raspberry preserves
1 1/4 cups
flour
2 tbsp
coconut sugar
1/4 tsp
salt
2 tsp
lemon juice
1
egg
1 tbsp
water
1 tbsp
coconut oil
1/4 cup
maple syrup
1 cup
almond flour
1 tbsp
arrowroot starch flour
1 pinch
salt
1 tsp
vanilla extract
1
egg
6 tbsp
a combo of both