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: 3 1/2 ounces cassava flour; 6 1/16 tablespoons rice flour; 2 1/8 tablespoons starch Rice; 5 1/8 tablespoons flour Tigernut; 1 2/3 tablespoons coconut milk; 2 1/4 tablespoons coconut oil melted; 2 yolks Pasture Raised; 2 apricot jam tbps Sugar Free; 4 3/4 tablespoons blueberries; 1/2 pomegranate; 1 tablespoon dark chocolate 100%; 1 tablespoon coconut cream obtained by refrigerating coconut milk overnight

Servings: persons

3 1/2 ounces cassava flour
6 1/16 tablespoons rice flour
2 1/8 tablespoons starch Rice
5 1/8 tablespoons flour Tigernut
1 2/3 tablespoons coconut milk
2 1/4 tablespoons coconut oil melted
2 yolks Pasture Raised
2 apricot jam tbps Sugar Free
4 3/4 tablespoons blueberries
1/2 pomegranate
1 tablespoon dark chocolate 100%
1 tablespoon coconut cream obtained by refrigerating coconut milk overnight

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 3/4 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!!

585

kcal

Calories

Fat

112

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: 3 1/2 ounces cassava flour, 6 1/16 tablespoons rice flour, 2 1/8 tablespoons starch Rice, 5 1/8 tablespoons flour Tigernut, 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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