Crisp, buttery cookies topped with fresh strawberries, pistachios, and thyme — these strawberry croustades are an easy, elegant spring treat with a beautiful balance of sweet, nutty, and herbal flavors. Naturally gluten-free, lectin-free, and sugar-free, they’re as simple to make as they are to serve.
The Perfect Spring Treat
These Strawberry Croustades with Thyme and Pistachios are a simple, spring-ready treat built on a crisp, buttery cookie base made with almond, tigernut, and coconut flour. Naturally gluten-free, lectin-friendly, and sugar-free, they offer a delicate texture and a lightly nutty flavor that pairs beautifully with fresh toppings.
The idea for this recipe was inspired years ago by a version I came across in an issue of Edible Magazine. It immediately caught my attention, and I set out to create a version that fits my way of cooking — simple, nourishing, and made with wholesome ingredients.
Once baked, the cookies are topped with sliced strawberries, a sprinkle of pistachios, and fresh thyme — a combination that brings together sweetness, a subtle savory edge, and a fresh herbal note. It’s an effortless dessert that feels both seasonal and refined, with just the right balance of texture and flavor.
They come together quickly, making them a reliable option when you want something beautiful without much effort — whether for a quiet afternoon or arranged on a platter for a festive spring or Easter table.
Strawberry Croustades with Thyme and Pistachios
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6
Description
Crisp, buttery cookies topped with fresh strawberries, pistachios, and thyme — these strawberry croustades are an easy, elegant spring treat with a beautiful balance of sweet, nutty, and herbal flavors. Naturally gluten-free, lectin-free, and sugar-free, they’re as simple to make as they are to serve.
Ingredients
- 1/2 cup tigernut flour
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon Himalayan pink salt / or sea salt
- freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves, plus a little more for garnishing
- 1 tablespoon Lakanto syrup / Yacon syrup / Allulose syrup (your choice), plus more for drizzling on top
- 4 tablespoons French butter, cut into small cubes (or any butter with casein A2)
- 4 medium strawberries, sliced
- 1/4 cup roasted and salted pistachios, chopped
Instructions
- Preheat oven to 350F.
- Prepare a baking sheet with parchment paper.
- Put all the ingredients together in a food processor – except for the strawberries, pistachios, and the reserved thyme for garnish. Combine them until you get a lumpy moist texture dough. Divide into 6 portions, roll them in a round shape and place them on the baking sheet. Flatten them with the hand to form discs.
- Bake them for 13-15 minutes (check them out often as depending on the oven they can burn easily).
- Take them out and let cool, add them to a serving platter and top with pistachios, strawberries and thyme. Optional you can drizzle some Yacon or Lakanto syrup on top.
1 Comment
Kristi Shanks
June 16, 2018 at 12:26 pmThese are so delicious! I meant to give them 5 stars. I topped mine with some homemade coconut yogurt and strawberries. Will definitely make again. I served them to 3 other people and they loved them as well.