- 4 cups strawberries, trimmed and halved
- 1 Tbsp. tapioca flour
- 2 Tsp. vanilla extract
- 1/2 meyer lemon, juiced
- 2 Tbsp. maple syrup
- 1 cup Bob's Red Mill Paleo Baking Flour
- 3 Tbsp. coconut oil, melted
- 3 Tbsp. maple syrup
- 1/2 tsp. kosher sea salt
-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl.
-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl.
-Spread the topping over the strawberry filling and bake for 30 minutes.
-Let stand for 5-10 minutes and serve with vanilla ice cream.