During these times of staying home during the quarantine, every seems to be baking up a storm!  These past three weeks, I haven’t been able to find any bags of flour in the grocery store to purchase.  Knowing that my flour supply is running low, I wanted to bake a quick dessert that didn’t require any flour and that I could eat with a cold scoop of ice cream.  For the crust, I baked a quick pecan base that only required 4 ingredients (crushed pecans, melted butter, honey, and a pinch of salt).  The base was a bit crumbly, but I didn’t care knowing I was going to scoop it into a bowl and eat it with some ice cream.  I also didn’t want to waste an egg (although that would likely help bind it better together if that’s something you want).  Super easy and super quick!  It’s a perfect dessert for two people too. I cut it up into four pieces and got 4 servings out of it.

RECIPE (4 servings)

PECAN CRUST:
1.5 cups of chopped pecans
2 tablespoons of honey
2 tablespoon of butter, melted
Pinch of salt

STRAWBERRY TOPPING:
1/2 a 454g carton strawberries, sliced 

PREHEAT: oven to 375F and line a baking tray with parchment paper.

COMBINE: crushed pecans, honey, melted butter, and salt in a bowl.  Mix until combined.

SPREAD: mixture into a square shape on the lined baking tray.

BAKE: at 375 degrees for 10 – 15 minutes.

SLICE: up strawberries while waiting for the crust to bake.  Wait for crust to fully cool –  about 10 – 15 minutes.  Then finally top with freshly sliced strawberries and other toppings like ice cream!