NO-SODIUM SUPER-PUFF BISCUITS!

On three small plates divide 325 grams of flour: 175g / 75g / 75g

In a mixer bowl with wire whisk (mixer set to low) add:

175 grams flour

40 grams sugar

2/3 cup of Sunflower oil

2 tablespoons honey

Some nice little cooking scales are available here

When thoroughly mixed add: 1/4 cup rum,

then: 75 grams more flour.

When thoroughly mixed add: 1/4 cup water,

then: 75 grams more flour.

And: 1 tsp MUFFIN PUFF!

Cut dough in half, shape into hockey pucks and leave in bowl with plate on top.

In large bowl, slice up 12 ounces organic rhubarb, 1 pound organic cherries. Drain excess juice. Microwave fruit 2 minutes.

Mix in 1/3 cup sugar. Set plate on top.

Clean area on counter top and dust with thick layer of flour. Rub a little flour on the rolling pin. Roll out crust. Patch as required.

Roll lower crust around pin, unroll onto glass pie plate.

Drain fruit again and pour into crust. Smooth with wooden spoon.

Add more flour to counter top and roll out smaller puck, then spread across the top of pie.

Press edge together with thumbs, then work around edge with fork to seal. Cut off excess with scissors. Cut four vent slices into top.

Slide baking sheet under pie plate to protect oven from leaks.

Bake 1 hour at 400 degrees.

In a hurry? Cool in freezer 1/2 hour.