*Strawberry Crips

By MJH

Serves: 5 mini-crisps

Ingredients

• 1 pound strawberries, sliced in quarters
• 1/2 cup blanched almond flour
• 1/4 teaspoon celtic sea salt
• 1 tablespoon butter or palm shortening
• 1/2 cup blanched slivered almonds

Preparation

Step 1

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