Gluten Free Shortbread: Pomegranate Berry Pastafrolla

102f3988c6081600d29c70bf87514c3f l - Gluten Free Shortbread: Pomegranate Berry Pastafrolla

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Photo by Ambra Torelli
  • Serves
    2
Author Notes

I don’t mediate there’s one thing I love extra than “pastafrolla” (Italian for shortbread). Perhaps because it’s the form out of my childhood, the most important ingredient of my current pie, crostata, or perchance because it’s if truth be told the finest thing ever… however this friable and crunchy pastry dough is truly wonderful.

With this mercurial and simple recipe for my gluten free shortbread that you just might presumably also free your creativity and create quite a lot of kinds of treats.

Whether that you just might presumably successfully be feeling like breakfast cookies or a gluten free pie crust, this excellent-trying wholesome recipe suits your cravings!

On this version I opted to divulge my gluten free shortbread as the heinous for a pastafrolla pie. And since I needed to abet it easy however vivid, I made up our minds to load it with vibrant berries and pomegranate seeds.

Nonetheless read on thru the recipe, there about a extra touches of goodness that salvage this gluten free pastafrolla very no longer going to face up to! —Ambra Torelli

Ingredients
  • For the 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
  • For the Toppings:

  • 2 tablespoons

    Sugar Free Apricot Jam

  • 50 grams

    Blueberries

  • 1/2 section

    Pomegranate

  • 10 grams

    100% Darkish Chocolate

  • 1 tablespoon

    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, switch the dough in the pan and press it all the strategy down to the bottom (I enact it by rolling a glass over the dough till evenly flat). It’s a ways going to be about 3/4 of an recede thick. As soon as that you just might presumably beget leftover dough, lower it in rectangular pieces and divulge it to salvage small cookies.
  4. Spread a actually skinny layer of apricot jam over the dough and bake it for approximately half-hour.
  5. Wash the blueberries, separate the pomegranate seeds below working water (this can discontinue the juice from making the pie messy) and when the pastarfrolla is carried out and has cooled down a minute, divulge the fruit to embellish the pie as you scrutinize in the pictures.
  6. Shave some shadowy chocolate on prime, sprinkle about a drops of coconut cream and that you just might presumably beget this inventive having a gaze pie!!

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