First start by preparing your roasted strawberries. Line a baking sheet with parchment paper and scatter strawberry slices. Sprinkle with sweetener and roast for 25-30 minutes at 350 F. Remove and let cool.
Increase heat to 425 F and prepare a baking sheet with parchment paper.
In a mixing bowl, stir together the gluten free flour, oats, granulated sweetener, baking powder, and salt.
In another bowl, stir together the peanut butter, almond milk, egg and melted butter.
Add the wet ingredients to the dry and mix until combined.
Fold in the strawberries but don’t over mix.
Shape the dough into a round mound and then cut it into 8 evenly sized triangles.
Separate the triangles and bake them for 12-16 minutes and golden brown. Drizzle with white chocolate and serve.