Alberta Co-op Grocery

Beekeeping with Glen Andresen (plus pie!)

Posted December 7th, 2010

Thinking about keeping bees next season? NOW is the time to learn, dream, plan, and get inspired! Glen Andresen is a Northeast Portland beekeeper and natural gardening educator who sells his wildflower honey at the Alberta Co-op. He will provide a basic overview of backyard beekeeping using gentle and organic techniques, and let you know how to access more in-depth classes and other resources. We’ll also have the chance to learn about Glen’s story as a beekeeper and Co-op vendor.

This event will also feature our second annual pie-baking contest! Pie bakers: bring your best sweet or savory pie (with recipe) for the chance to win prizes and glory and have your recipe published in the Co-op newsletter. Pie eaters: bring your appetites, your discerning pie-tasting judgment and perhaps your favorite fork! Everyone: enjoy the community-building that only pie can bring! We’ll give special thanks to the bees for pollinating all those berries, squashes, and fruit and nut trees that make our pies possible.

Tuesday, December 7th, 6:30 – 8:30 PM
Redeemer Lutheran Church, 5431 NE 20th Ave

Tags: pie
Posted in Food and Drink

Rhubarb Blueberry Crumble Pie with Coconut Crust

Posted September 15th, 2010

submitted by Geanna Marek, Working Owner

The following recipes are revamped from one I found in the Oregonian, in the Food Day section (which was taken from “Voluptuous Vegan”, by Myra Kornfeld).  The original one called for wheat flour and different fruit and actual sugar, but I spruced this one up to be gluten-free and adapted to work with the rhubarb. If you prefer a tangier taste, don’t add as much agave nectar.

Vegan & Gluten Free
Coconut Oil Crust

Rhubarb-Blueberry Crumble Pie

Makes one 9” pie crust

Ingredients:

• 1/2 cup teff flour, chilled
• 1/4 cup quinoa flour, chilled
• 1/2 cup millet flour, chilled
• 1/2 t. baking powder
• 2 T. evaporated cane juice
• 1/4 t. salt
• 1/4 t. xanthan gum
• 6 T. coconut oil (solid)
• 1 t. apple cider vinegar
• 3-5 T. ice water

Directions:

1. In a medium bowl stir together the flours, baking powder, sugar, salt, and xanthan gum.
2. Cut the coconut oil into the dry ingredients with a pastry cutter or two knives. Then, use your fingers to work the coconut oil into the flour until no pieces are bigger than the size of a pea.
3. Add the cider vinegar to the ice water and drizzle the mixture into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together when squeezed. Do not add many more water than is absolutely necessary.
4. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap. Refrigerate for 45 minutes before rolling (the perfect amount of time for you to make the filling and topping!).

Rhubarb Blueberry Crumble Pie

Makes 8 servings

Ingredients:

Crumb topping:

• 1/2 cup pecan halves
• 3/4 cup millet flour
• 1/2 cup evaporated cane sugar
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. salt
• 4-5 T. melted coconut oil

Filling:

• 2 bags Stahlbush Island Farms Rhubarb, thawed
• 2 cups blueberries
• 1/2 cup agave nectar
• 1/4 t. salt
• 2 t. fresh lemon juice
• 4 T. tapioca flour
• 1 single-layer Coconut Oil Crust

To make the topping:

1. Chop or grind the pecans into small pieces.
2. In a medium bowl, toss the pecans, flour, sugar, baking powder, cinnamon and salt together.
3. Slowly drizzle in the coconut oil, a tablespoon at a time, tossing with your fingers until the mixture is moistened. The mixture should be the consistency of damp sand, with no pieces larger than a pea. Use the last tablespoon of oil only if the topping seems dry.

To make the filling:

1. To a medium bowl add the rhubarb, blueberries, agave, salt, and lemon juice; toss to combine. Add tapioca flour and toss to coat peaches thoroughly.
2. Roll out the refrigerated dough on a lightly floured board, and use to line a 9” pie plate. Fold the edge of dough under itself.
3. Pour the filling into the prepared crust and spread evenly. Sprinkle the crumb topping over the fruit, covering all of it. Loosely cover the pie with foil.
4. Place on the middle rack in the oven and bake for 30 minutes.
5. Uncover and bake for another 20-30 minutes, or until the crust is cooked and the pie juices have thickened and started to bubble.
6. Remove the pie from the oven and let it cool to room temperature before slicing.

Enjoy!

Tags: coconut, gluten-free, pie, vegan
Posted in Food and Drink, Recipes