Strawberry Crumble

8 December 2022


  • 270 gr Walnut, crushed
  • 270 gr Almond Flour
  • 70 gr Coconut Oil
  • 100+10 gr Coconut Sugar
  • 35+10 gr Tapioca Starch
  • 300 gr Organic Strawberries from the local 100% ecological bazaar


In a food processor, pulse walnuts, almond flour, coconut oil and 100 gr coconut sugar, 35 gr tapioca a few times until you get a crumbly texture.

Divide the nut & flour mix into two parts.

Slice the strawberries into four and cook them with 10 grams of tapioca starch and 10 gr coconut sugar on low heat, until the strawberries turn into a jelly-like form. Leave it to cool down.

Grease the six, 8cm wide tart molds with a bit of coconut oil, and divide the flour ½ of the flour and nut mix equally to all the molds remembering to reserve the other ½ to top. Press down the flour mix a bit, and cook at 165c for 8 minutes.

Pour the strawberry jelly compote equally into all the molds, pour the remaining flour mixture to coat and, press down a bit more. Bake for 15 minutes.

Leave in the cake mold for at least 6 hours before removing and enjoying!