Ingredients

The following ingredients have 4 Servings
  • 1 pound strawberries, (sliced in quarters)
  • ½ cup blanched almond flour (not almond meal)
  • ⅛ teaspoon celtic sea salt
  • 1 tablespoon butter or palm shortening
  • ½ cup blanched slivered almonds

Instruction

  • Pile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet
  • Bake strawberries at 350°F for 30 minutes
  • Meanwhile, make topping in a food processor
  • Pulse almond flour, salt, and butter until pea-sized pieces of dough form
  • Briefly pulse in slivered almonds
  • Remove ramekins from oven
  • Spoon topping over baked strawberries
  • Bake 20-30 minutes at 350°F, until topping is golden-brown
  • Remove from oven and serve