I had some super sweet organic strawberries in my freezer and this was really quick to whip up to go with my crepes this morning. The butter finish step is completely optional if you are not Primal or have issues with dairy.
Start with a cup (or more!) of frozen strawberries in a small saucepan over medium-high heat and squeeze about 1 TBSP of fresh lemon juice in it.
Bring the saucepan to a boil and then simmer for 5-10 minutes until your fruit is nice and soft. The frozen strawberries will have a lot of liquid so you won’t have to add any water. At this point, you can give it a taste test. My strawberries were very sweet so I did not require a sweetener but if you wish, you can add a bit of honey now.
Take it off heat and optionally, stir in a TBSP of grass-fed butter.
You’ll need:
- 1 cup frozen organic strawberries
- 1 TBSP fresh lemon juice
- Optionally – additional water and/or honey to taste
- Optional – 1 TBSP grass-fed butter to finish (Omit if you are not Primal)
- In a small saucepan over medium-high heat, bring strawberries and lemon juice to a boil.
- Simmer for 5-10 minutes until fruit is soft. If your strawberries weren’t frozen, you may need to add some water. Taste and add honey if needed.
- Take pan off heat and whisk in butter to finish if desired.
This goes really well as a topping for your favorite treat like these crepes that I also made this morning.
Are these supposed to be somewhat gooey and stretchy on the inside? Am I doing something wrong to get these results?
Tapioca flour can be a bit gooey. You can try adding more flour!