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
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
Used ghee instead of butter or palm shortening.
Instead of slivered almonds, I used chopped walnuts and unsweetened coconut flakes.
At the end put some non-cooked strawberries over the top.
(Note: you could also add coconut cream to the top – you can make your own or Journey Coffee sells canned coconut cream already made)