1. Preheat oven to 350F.
2. In a food processor (or by hand if you don’t have a food processor), chop the mixed nuts until they are in small chunks. If you like a chunkier texture, leave the nuts in larger pieces; otherwise, pulse/chop them until they are in small, uniform pieces. Pulse/mix in other dry ingredients (almond flour, 2 tablespoons of tapioca flour, salt, and cinnamon).
3. Pulse/mix in honey until it is distributed evenly. I heated my honey a little so that it mixed more easily. Then pulse in the butter a few chunks at a time until the mixture is chunky in texture. If you aren’t using a food processor, use a fork to work the butter into the nut mixture. I used a meat fork–great tool (and a tip I learned from my Granny!). Note: If your butter is too soft, you can freeze it for a few minutes to make it easier to cut and mix into the nut mixture. Refrigerate until you are ready to use.
4. Wash and cut up your strawberries into small, even slices. Mix in the lemon juice and vanilla. Then toss them with the final 2 tablespoons of tapioca flour.
5. Put the strawberry mixture in a greased 8×8 baking dish. Then spread the nut mixture over the top, trying to cover all the strawberries evenly. It will be thick and sticky, so just do the best you can.
6. Cover and bake on the middle rack of the oven at 350F for 30 minutes. Then, remove the cover and bake for an additional 20-30 minutes until the strawberries are bubbly and the topping is lightly browned and firm.
7. Let cool (if you can!), then enjoy! Top this with some whipped cream (dairy or coconut) if you are feeling extra decadent.