Directions

1. Preheat the oven to 180°C.

Pastry base

1. Add the ground almonds, sweetener, coconut flour and baking powder to a bowl and mix.

2. Once combined, add the egg and melted coconut oil.

3. Use a spatula to mix the ingredients together until a dough ball forms.

4. Once the dough forms a smooth ball, place between two sheets of greaseproof baking paper and roll out into a 7”-8” circle. Dust the sheets and dough with coconut flour if needed.

5. Place the circle on a small baking tray lined with greaseproof baking paper.

Cream Cheese Spread

1. In a small bowl, mix together the cream cheese, lemon juice and any other flavourings e.g. vanilla essence, sweetener.

2. Spread the cream cheese mixture on top of the circular base, leaving a 1.5cm gap between the cream cheese and the edge of the base.

Strawberry Topping

1. Wash the strawberries (draining as much excess water as possible) and slice them into thin strips. We usually get 4-6 slices per strawberry.

2. Lay the strawberries on top of the cream cheese mixture, creating a spiral and covering as much of the cream cheese as possible. Again, leave the same gap between the strawberries and the edge of the pastry.

Folding

1. Cut small slits in the pastry base, going from the edge to meet the cream cheese.

2. Fold each section over to meet the strawberries and create an over-lapping crust. Don’t panic if the pastry cracks a little - just press it together as you go round the circle.

Baking

1. Bake for around 15 minutes, until the pastry is slightly golden.

2. Allow to cool before slicing.