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Sunday, May 13, 2018



Shredded coconut in the crumble topping adds tropical flair to an otherwise classic recipe. Many people with celiac disease can still consume oats, but to be absolutely sure yours haven't been in contact with gluten from other products, look for bags labeled "pure uncontaminated oats." You'll find them in health food stores or the natural foods aisle of your supermarket.

Portion size 8 servings
Canadian Living Magazine: May 2014

4 cups halved hulled strawberries
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla
Crumble Topping:
1 1/2 cup pure uncontaminated large-flake oats
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
pinch salt
1/2 cup cold unsalted butter cubed

Stir together strawberries, brown sugar, cornstarch and vanilla; scrape into 8-inch (2 L) square baking dish.

Crumble Topping: In a bowl, whisk together oats, coconut, brown sugar, and salt. Using a pastry blender or two knives, cut in butter until in coarse crumbs with some larger pieces. Sprinkle over strawberry mixture.

Bake in 350 F (180 C) oven until topping is golden and filling is bubbly about 30 minutes. Let stand for 10 minutes before serving.

per serving: about
Fibre4 gSodium23 mgSugars19 gProtein4 gCalories275.0Total fat15 gPotassium218 mgCholesterol30 mgSaturated fat9 gTotal carbohydrate34 g

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