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Another
one for our
Southern
Hemisphere
readers!
Enjoy!
It’s not always a cinch to create simple recipes. I find that using less ingredients
requires far more work during the creative process. It’s also challenging to produce
dessert recipes with no added sweetener. I’ve cut way back on the sweet stuff lately.
Sugar in any processed form, natural or not, can be a
crutch when it comes to flavor. Once you get used to it
though, eliminating maple syrup, honey, coconut sugar,
or other added sweeteners can become advantageous.
The taste of many ingredients that often fade into the
background, have a chance to shine. And, when you
give up added sweeteners for a month or more, fruit
tastes like candy.
This treat is an easy, gluten-free dessert
that is made with only five ingredients
– strawberries, almond flour, salt, butter, and slivered
almonds. If you’re dairy-free, you can replace the butter
with palm shortening - it was just as delicious!
When I was developing this recipe I made it close to a dozen
times. My boys were faithful taste testers, sampling every
batch. Often, they smothered these cute little strawberry
crisps with whipped cream while still warm. If you can’t
consume dairy you can top with Coconut Whipped Cream.
STRAWBERRY CRISP
By Elana Amsterdam from Elana’s Pantry
| Makes 5
1 lb/500g strawberries, sliced in quarters
½ cup blanched almond flour
¼ teaspoon celtic sea salt
1 tablespoon butter or palm shortening
½ cup blanched slivered almonds
1 Pile sliced strawberries in 5 half-cup ramekins
until overflowing, and place on a baking sheet.
2 Bake strawberries at 350ºF/175ºC for 30 minutes.
3 Meanwhile, make topping in food processor.
4 Pulse almond flour, salt and butter until peasized pieces of dough form.
5 Briefly pulse in slivered almonds. Leaving them
somewhat coarse adds a wonderful crunch to
the crisp.
6 Remove ramekins from oven.
7 Spoon topping over baked strawberries.
8 Bake 20-30 minutes at 350ºF/175ºC, until topping is golden-brown.
9 Remove from oven and serve.
MAG
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