sift flours and the rest of dry ingredients into a bowl

scrape the coconut oil into tiny bits and add it to dry ingredients

using your fingers crumble the flour and oil together

When you have the oil and flour crumbled together, add ice cold water

knead the dough very gently only to get it into a ball shape

now that you have successfully gotten a ball shape, wrap it up in a cling foil and place in the freezer to chill for about 15 minutes

in mean time prepare the strawberries - slice them into thin slices

after the 15 minutes has elapsed, place the dough on 1 piece of floured parchment paper and gently flatten it.

sift some flour on top and cover with second piece of parchment paper

gently roll out the dough, we want it pretty thin

when nice and evenly rolled out, carefully remove the top paper

season the strawberries with pinch of salt, powdered ginger and cinnamon, 2-3 tbsp coconut sugar or any syrup to taste, some freshly squeezed lemon juice and 2 tbsp tapioca starch

mix well until all the pieces are covered equally

place the strawberries on rolled out pastry in an even layer leaving some space at the edges

fold the pastry over the filling

do it very carefully but don’t worry if it breaks - t’s supposed to be a bit messy

when ready, sprinkle some more coconut sugar on the pastry

bake in the oven warmed to 190 degrees Celsius, 30-33 min until nice and golden