Gluten Free Shortbread: Pomegranate Berry Pastafrolla Recipe

Name: Gluten Free Shortbread: Pomegranate Berry Pastafrolla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cassava Flour; 60 grams Rice Flour; 20 grams Rice Starch; 40 grams Tigernut Flour; 25 grams Coconut Milk; 30 grams Coconut Oil, melted; 2 Pasture Raised Yolks; 2 tablespoons Sugar Free Apricot Jam; 50 grams Blueberries; 1/2 Pomegranate; 10 grams 100% Dark Chocolate; 1 tablespoon Coconut Cream (obtained by refrigerating coconut milk overnight)

Servings: persons

100 grams Cassava Flour
60 grams Rice Flour
20 grams Rice Starch
40 grams Tigernut Flour
25 grams Coconut Milk
30 grams Coconut Oil, melted
2 Pasture Raised Yolks
2 tablespoons Sugar Free Apricot Jam
50 grams Blueberries
1/2 Pomegranate
10 grams 100% Dark Chocolate
1 tablespoon Coconut Cream (obtained by refrigerating coconut milk overnight)

1
1. Preheat the oven to 350 F.
2
2. Combine all ingredients together in a bowl and knead by hand for a couple minutes.
3
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.
4
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.
6
6. Shave some dark chocolate on top, sprinkle a few drops of coconut cream and you have this artistic looking pie!!

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 grams Cassava Flour, 60 grams Rice Flour, 20 grams Rice Starch, 40 grams Tigernut Flour, and more.

Yes, Gluten Free Shortbread: Pomegranate Berry Pastafrolla falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Shortbread: Pomegranate Berry Pastafrolla

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