Yield: 5 mini-crisps
INGREDIENTS:
1 pound strawberries, sliced in quarters
½ cup blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
1 tablespoon butter or palm shortening
½ cup blanched slivered almonds
DIRECTIONS:
- Pile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet
- Bake strawberries at 350º for 30 minutes
- Meanwhile, make topping in food processor
- Pulse almond flour, salt and butter until pea-sized pieces of dough form
- Briefly pulse in slivered almonds
- Remove ramekins from oven
- Spoon topping over baked strawberries
- Bake 20-30 minutes at 350º, until topping is golden-brown
- Remove from oven and serve