Ingredients
The following ingredients have 4 Servings
- 2 cups Bob's Red Mill almond flour
- 1/4 cup Bob's Red Mill tapioca flour
- 1/4 cup Bob's Red Mill coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut butter, softened ((plus more for drizzling on top if you'd like))
- 1/4 cup coconut oil, solid
- 16 oz fresh strawberries, sliced
- 1/4 cup water
- 1 tbsp balsamic vinegar ((can do more or less to taste))
- 1 tbsp Bob's Red Mill coconut sugar ((optional for a sweeter filling))
Instruction
- Place coconut butter jar in a bowl of hot water to soften it. Then, get your strawberry filling going.
- Place strawberries, water and coconut sugar (if using) in a sauce pan over medium-low heat. Let them start to break down, stirring occasionally.
- While the strawberries are on the stove, make crumble/crust. Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You don't want to over mix. Keep the crumbles alive.
- Preheat oven to 350° F, and line a square pan with parchment paper. Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer.
- Go back to your strawberries. They should be broken down and saucy. Turn heat off and stir in balsamic vinegar.
- Layer strawberry mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place in the oven and bake for about 30 minutes.
- Remove from oven and let cool completely. You can even let them set in the fridge for about 30 minutes. Slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!
