For shortbread layer-
1 cup almond flour
3 tablespoons coconut oil
3 table spoons honey
1 teaspoon vanilla extract
For strawberry filling-
2 cups strawberries, hulled and quartered if small, eighth’d if large
For crumble topping-
1/3 cup honey
3/4 gluten free oats
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup almond flour
1/3 cup coconut oil
Preheat the oven to 350 degrees.
Grease an 8 x 8 cake pan with coconut oil.
In a large bowl, mix together the ingredients for the shortbread layer.
Press into the bottom of cake pan.
Place strawberries in a single layer on top of the shortbread.
Mix together ingredients for crumble topping.
Drop crumble by tablespoons on top of the strawberries. It’s okay to have a few strawberries poking through.
Bake for 25 minutes or until golden brown on top.
Wait until cool before slicing and serving.