Hanging onto the success of the bite sized carrot cupcakes, today I am all about strawberry mini pies. These realistically couldn't get that much easier, and there is not much I enjoy more than the taste of a cooked strawberry. That oozy jam? Courtesy of nothing more than the humble strawberry. All I did was turn the oven on.
6 medium sized strawberries, hulled
1/2 cup of almond meal
1/2 cup of tapioca flour
1/4 cup oat flour (as always, process yo' own)
1/2 an egg (I know I'm an annoying person)
30g of melted butter
1 tablespoon of maple syrup
1. Preheat the oven to 180 degrees Celsius.
2. In a medium bowl, mix together all your ingredients bar the strawberries, until a nice dough has formed, and you can roll it into a ball.
3. Lay the ball of dough on a sheet of baking paper, and lay another piece of baking paper on top. If it feels sticky, sprinkle it with some tapioca flour before the second sheet of paper.
4. Roll the dough out until it is thin but not translucent. You want to be able to work with the dough, but not have it too thick. Otherwise your strawberry to dough ratio will just be terrible.
5. Pop a strawberry on the rolled out dough, and, estimating how much dough you will need, cut around the strawberry. It's a bit like wrapping a present really, and if you stuff it up (As I always do) then you can just unwrap it and start again, The dough is very malleable, so you can always pinch it together or add a bit more if it is looking thin. The strawberry balls should have a roughly strawberry shape to them.
6. Do the same with all the strawberries, and prick little holes with a fork in the top of each.
7. On one of the sheets of baking paper, pop the little pies in the oven. Cook for 15-20 minutes, until the dough has hardened and browned. You can pop the grill on for a few minutes to get a bit of colour, or you could even brush them with the other half of your annoying 1/2 egg!
OPTIONALS: serve with a bit of raw chocolate sauce and some coconut yoghurt