Gluten Free Shortbread: Pomegranate Berry Pastafrolla
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 piece Pomegranate
- 10 grams 100% Dark Chocolate
- 1 tablespoon Coconut Cream (obtained by refrigerating coconut milk overnight)
Instructions
Gluten Free Shortbread: Pomegranate Berry Pastafrolla serves 2 original recipe by Food52.
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