April 15, 2017
I love how quick and easy this is to make. It always satisfies a sweet tooth and you can eat as much as you want, guilt free! Plus, it's fruit... so it counts as breakfast too, right?!?!
A fresh and fruity breakfast or dessert free of grains, dairy, eggs, and nuts.
- 3 cups strawberries halved
- 2 tbsp tapioca starch
- 2 tsp vanilla bean powder
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1/2 cup tapioca starch
- 1/2 cup cassava flour
- 1/2 tsp pink himalayan salt
- 3 tbsp coconut oil
- 3 tbsp maple syrup or honey
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Preheat oven to 350 degrees F.
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In a mixing bowl, toss together the strawberries, tapioca starch, vanilla, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan or casserole dish.
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Mix together the ingredients for the topping in a mixing bowl. Evenly spread it over the strawberries by breaking it into smaller crumbles in your hand. If it is too warm or the oil has melted, you may need to refrigerate for 10 mins before adding it to the strawberries.
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Bake in the oven for 30 mins or until golden brown.
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Devour as soon as it's cooled down.
