GLUTEN-FREE, REFINED SUGAR FREE, DAIRY-FREE
SUMMER! This one takes me back to family barbecues at my Grandma's house with white paper plates and webbed chairs, and me, picking the strawberry out of my shortcake. But with growth, came an expanded palette and now, I can't get enough fresh strawberries in my life. We've got a healthier take on your classic strawberry shortcake here in this berry crumble, and in the way it's chilled -- you won't even miss the heavy cream (also makes it easier to transport to any picnic, bbq or summer outing that awaits). With it's sweet strawberry center and melt-in-your mouth cookie crust & crumble topping, you'll be craving this one well into September.
Follow along with me HERE
INGREDIENTS
for the cookie crust:
1 1/4 cups of almond flour
1/3 cups of gluten-free oat flour
2 tbl of arrowroot flour
1/4 cup of coconut sugar
1/2 tsp of baking soda
1 scant tsp of Maldon salt flakes
1/4 cup of filtered water
1 tbl of maple syrup
3 tbl of unrefined coconut oil, melted & cooled
1 1/2 tsp of vanilla extract
for the strawberry filling:
1 heaping cup of fresh strawberries, cut in quarters
1 tbl of raw honey (or maple syrup for vegan option)
1/4 tsp of ground vanilla
Unsweetened coconut flakes (about 3-4 tbl)
DIRECTIONS
1. Pre-heat oven to 325°F
2. Mix the dry ingredients together for the cookie crust
3. Mix the wet ingredients together for the cookie crust and add them to the dry ingredients, stirring to combine until a cookie dough forms
4. Cut the strawberries in quarters and add them to a separate bowl, along with the honey and ground vanilla. Stir these ingredients together until the strawberries are fully coated in honey & ground vanilla
5. In a 9x5 loaf pan lined with parchment paper, scoop about 2/3 of the cookie dough into the pan and using a spatula, press it down against the bottom of the pan. Fill in any missing corners with cookie dough and gently pat it down in one even layer
6. Pour the strawberry mixture on top of the cookie layer and spread them out evenly to cover the cookie dough
7. Sprinkle a handful of unsweetened coconut flakes on top to cover
8. With the remaining cookie dough, form little ball shapes and scatter it on top of the coconut flake layer
9. Bake for 20 minutes
10. Remove from oven and let it cool completely before storing it in the refrigerator to chill* for at least 4 hours, covered. Enjoy!
*The bottom of the crumble will be softer in the middle than the edges, so be careful when removing it from the pan - a spatula helps here! You can also enjoy this treat without chilling it in the fridge!
