Ingredients

  • 6 cups strawberries, hulled and diced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons flour
  • 3 tablespoons Sunshine Low GI Sugar , divided
  • 1/3 cup almond flour
  • 1/3 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold unsalted butter , cut into pieces

Method

  1. Preheat oven to 190 C.
  2. Lightly grease an oval baking dish or 20cm brownie dish with cooking spray.
  3. Layer the strawberries on the bottom of the dish and toss with lemon juice.
  4. In a small mixing bowl, combine flour and 1 tablespoon Low GI sugar; mix until incorporated.
  5. Add the sugar mixture to the strawberries and mix to combine. Set aside.
  6. In a mixing bowl, whisk together almond flour, oats, baking powder, cinnamon, salt and remaining sugar.
  7. With your fingers, rub in butter until mixture is crumbly.
  8. Press mixture in between your fingers into small lumps and sprinkle over strawberries.
  9. Bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling.
  10. Remove from oven and let stand a few minutes.
  11. Serve warm or cold.