Gluten Free Shortbread: Pomegranate Berry Pastafrolla

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   1. Preheat the oven to 350 F.

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   2. Combine all ingredients together in a bowl and knead by hand for a couple minutes.

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   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 3/4 of an inch thick. If you have leftover dough, cut it in rectangular pieces and use it to make small cookies.

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   4. Spread a very thin layer of apricot jam over the dough and bake it for about 30 minutes.

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   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.

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   6. Shave some dark chocolate on top, sprinkle a few drops of coconut cream and you have this artistic looking pie!!

* Per serving · 4 servings · Values may vary.