GLUTEN-FREE SHORTBREAD: POMEGRANATE PASTAFROLLA

INGREDIENTS

For the Pastafrolla:
  • 100 gr (3.5 ounces) Cassava Flour
  • 60 gr (2.1 ounces) Rice Flour
  • 20 gr (0.7 ounces) Rice Starch
  • 40 gr (1.4 ounces) TigerNut Flour
  • 25 gr (0.88 ounces) Coconut Milk
  • 30 gr (1 ounce) Coconut Oil, melted
  • 2 Pasture Raised Yolks
For the Toppings:
  • 2 tbps Sugar Free Apricot Jam
  • 50 gr (1.7 ounces) Blueberries
  • ½ Pomegranate
  • 10 gr (0.35 ounces) 100% Dark Chocolate
  • 1 tbsp Coconut Cream (obtained by refrigerating coconut milk overnight)

DIRECTIONS

  1. Preheat the oven to 350 F.
  2. Combine all ingredients together in a bowl and knead by hand for a couple minutes.
  3. Line a circular baking pan with parchment paper, transfer the dough in the pan and press it down to the bottom (I do it by rolling a glass over the dough until evenly flat). It should be about ¾ of an inch thick. If you have leftover dough, cut it in rectangular pieces and use it to make small cookies.
  4. Spread a very thin layer of apricot jam over the dough and bake it for about 30 minutes.
  5. Wash the blueberries, separate the pomegranate seeds under running water (it will prevent the juice from making the pie messy) and when the pastarfrolla is done and has cooled down a bit, use the fruit to decorate the pie as you see in the photos.
  6. Shave some dark chocolate on top, sprinkle a few drops of coconut cream and you have this artistic looking pie!!

 

Recipe from Honest Cooking



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