Ingredients for the strawberry jam:
- 500g fresh strawberries
- 3 tbsp lemon juice
- 1 tsp zest from organic lemon peel
- 60ml maple syrup
- 3 tbsp Chia seeds
Ingredients for the base:
- 250 g almond flour
- 2 tbsp Coconut oil
- 1 pinch sea-salt
- 4–6 tbsp water
Ingredients for the sprinkles:
- 90g Walnuts
- 50g Desiccated coconut
- 2 tbsp maple syrup
- 1 teaspoon Coconut oil
- 1 pinch sea-salt
Preparation:
Place strawberries, lemon juice, zest and maple syrup in a saucepan over medium heat and bring to a boil. Simmer for 10 minutes until the strawberries are soft. Mash lightly with a masher or the back of a wooden spoon and remove from heat. Stir in the chia seeds and let cool.
Preheat the oven to 180°C. In a food processor, combine the almond flour, coconut oil and sea salt and process until the texture resembles breadcrumbs. With the motor running, pour in the water and process until the mixture comes together into a dough.
Line a baking tray with parchment paper and spread the mixture on one side, pressing firmly and evenly. Place in the oven and bake for 10–12 minutes until the bottom is golden in color. Let cool down.
For the crumble, mix the walnuts, desiccated coconut, maple syrup, coconut oil and sea salt in a food processor and pulse until you get a fine mixture. (Alternatively, you can roll the walnuts in a bag with a rolling pin. Then knead them by hand with the other ingredients.)
When the base has cooled, spread the jam mixture on top and cover with the sprinkles. Place in the oven and bake for 12–15 minutes, until the streusel layer is golden brown. Allow to cool completely before cutting. The amount makes 9–12 small cuts.
Bon appetit!
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands