6 cups fresh strawberries, washed, stems removed, and cut in half

½ cup turbinado sugar (I used coconut palm sugar instead)

1 tsp lemon zest

1 cup brown rice flour

½ cup turbinado sugar (I used coconut palm sugar instead)

¼ cup tapioca starch

2 tsp baking powder

1 tsp xanthan gum

½ tsp sea salt

pinch of cardamom

½ cup water

1/3 cup coconut oil

Preheat oven to 375 degrees. Grease an 11x7 baking dish. In a bowl toss strawberries with sugar and lemon zest. Pour into baking dish. In another medium sized bowl combine rice flour, tapioca starch, baking powder, xanthan gum, sea salt, and cardamom. In a small bowl mix coconut oil and water then add to dry mixture. Mix until combined, but do not overstir. Drop on top of strawberry mixture then bake for 45 minutes or until golden brown.