Strawberry coconut crisp

1 1/4 cups Cuisine Soleil All-Purpose Flour

1/2 cup Cuisine Soleil coconut flour

2 cups quick-cooking oats

1 cup sweetened shredded coconut

1 pinch salt

227 g dairy-free cheese spread

1 tbsp. vanilla

2 eggs

1/2 cup coconut sugar

1 tbsp. cornstarch

5 to 6 cups fresh strawberries

 

1. Mix together the all-purpose flour, coconut flour, oats, coconut and salt.

2. In a separate bowl, whisk together the cheese spread, vanilla, eggs, and coconut sugar.

3. Mix together the dry and liquid ingredients.

4. In a round springform pan or 8-inch Pyrex dish, spread half of the mixture tightly to line the bottom of the dish.

5. Cut all the strawberries into slices.

6. In a separate bowl, gently toss the strawberries with the cornstarch.

7. Spread the strawberries evenly over the mixture in the pan or dish.

8. Spread the remaining mixture evenly over the strawberries, forming small lumps.

9. Bake at 350F for about 40 minutes or until the top is lightly browned.

10. Let cool before serving.