Ingredients
Crust:
1 c almond flour
1/2 c coconut flour
1/3 c coconut oil, melted
1/4 c maple syrup
Filling:
3 c strawberries
1 tbsp arrowroot powder
Instructions
Preheat oven to 350F
Line 8×8 pan with parchment paper (I wipe the bottom with coconut oil so it will stick)
Combine crust ingredients in a bowl and mix well
Take 3/4 of the batter and press down evenly into pan. Using a fork, poke holes into crust
Over low-medium heat, warm strawberries. Mash gently and remove into a bowl. Add the arrowroot powder and stir
Pour strawberries over crust
Crumble the remaining crust over the strawberries
Bake for 35 min or until crust is golden brown
Recipe Notes
Place in airtight container and store in fridge for up to 1 week
