Gluten Free Shortbread: Pomegranate Berry Pastafrolla

• 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.
5. 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!!

flour, flour, rice, flour, coconut milk, coconut oil, sugar, blueberries, pomegranate, chocolate, coconut cream

Taken from www.epicurious.com/recipes/member/views/gluten-free-shortbread-pomegranate-berry-pastafrolla-56d8692af374b17106225df6 (may not work)