Gluten-Free Pomegranate Berry Shortbread
Indulge in a delightful twist on traditional Italian 'pastafrolla' with our Gluten-Free Pomegranate Berry Shortbread. This luscious and crumbly shortbread carries the essence of childhood nostalgia, all the while catering to a gluten-free lifestyle. The base combines unique flours such as cassava and tigernut, granting a rich texture and flavor. Topped with a medley of fresh blueberries and jewel-like pomegranate seeds, and finished with shards of dark chocolate, this shortbread is a feast for both the eyes and the tastebuds. Ideal for breakfast cookies or a pie crust, it’s versatile and irresistibly delicious.
2
Servings
N/A
Calories
12
Ingredients
Ingredients
cassava flour
100g
rice flour
60g
rice starch
20g
tigernut flour
40g
coconut milk
25g
coconut oil
30g (melted)
egg yolks
2 (pasture raised)
apricot jam
2 tablespoons (sugar free)
blueberries
50g (washed)
pomegranate seeds
1/2 pomegranate (separated)
dark chocolate
10g (shaved)
coconut cream
1 tablespoon (from refrigerated coconut milk)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large mixing bowl, combine cassava flour, rice flour, rice starch, and tigernut flour.
3
Add coconut milk and melted coconut oil to the dry mixture.
4
Incorporate the egg yolks into the mixture and mix thoroughly.
5
Stir in the sugar-free apricot jam until evenly distributed within the dough.
6
Knead the dough by hand for about 2-3 minutes until smooth.
7
Line a circular baking pan (approx. 9 inches in diameter) with parchment paper. Press the dough down evenly until it’s about 3/4 of an inch thick. Reserve any excess dough for cookies, if desired.
8
Bake in the oven for approximately 30 minutes until golden-brown.
9
While the shortbread base is baking, rinse and prepare the blueberries and pomegranate seeds.
10
Allow the shortbread to cool slightly once it’s out of the oven. Decorate with blueberries and pomegranate seeds.
11
Shave dark chocolate over the top for added richness.
12
Serve with a few dollops of coconut cream. Enjoy your creative, gluten-free masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gluten-Free Pomegranate Berry Shortbread?
It is a gluten-free twist on the traditional Italian 'pastafrolla,' featuring a crumbly base made from cassava and tigernut flours, topped with fresh berries and dark chocolate.
Is this recipe suitable for a gluten-free diet?
Yes, the recipe is specifically designed to be gluten-free, using alternative flours such as cassava, rice, and tigernut flour.
What flours are used in the shortbread base?
The base uses a combination of 100g cassava flour, 60g rice flour, 20g rice starch, and 40g tigernut flour.
At what temperature should I bake the shortbread?
The oven should be preheated and set to 350°F (175°C).
How long does the shortbread need to bake?
The shortbread should bake for approximately 30 minutes until it reaches a golden-brown color.
What kind of jam is included in the dough?
The dough incorporates 2 tablespoons of sugar-free apricot jam to add flavor and moisture.
Can I use this recipe to make a pie crust?
Yes, this versatile shortbread recipe is ideal for use as a pie crust or for making breakfast cookies.
How many servings does this recipe provide?
This recipe is designed to yield 2 servings.
What liquid ingredients are added to the flour mixture?
The dry ingredients are mixed with 25g of coconut milk and 30g of melted coconut oil.
Are eggs used in this shortbread recipe?
Yes, the recipe requires 2 pasture-raised egg yolks.
How should the dough be prepared before baking?
After mixing the ingredients, you should knead the dough by hand for about 2-3 minutes until it becomes smooth.
What size baking pan should I use?
A circular baking pan approximately 9 inches in diameter is recommended.
How thick should the dough be when pressed into the pan?
The dough should be pressed down evenly until it is about 3/4 of an inch thick.
What toppings are used for decoration?
The shortbread is decorated with 50g of fresh blueberries, seeds from 1/2 a pomegranate, and 10g of shaved dark chocolate.
What should I do with excess dough?
Any excess dough can be reserved and baked as individual cookies.
When should I add the fruit toppings?
The blueberries and pomegranate seeds should be added after the shortbread has finished baking and has cooled slightly.
How is the dark chocolate added?
The dark chocolate should be shaved over the top of the shortbread for added richness.
What is the serving suggestion for this dessert?
It is recommended to serve the shortbread with a few dollops of coconut cream.
How do I prepare the coconut cream?
The coconut cream should be taken from refrigerated coconut milk.
What is 'pastafrolla'?
Pastafrolla is a traditional Italian shortcrust pastry that serves as the inspiration for this gluten-free recipe.
Does the recipe contain refined sugar?
The recipe uses sugar-free apricot jam, though there may be natural sugars in the fruit and dark chocolate.
Should the coconut oil be solid or liquid when added?
The coconut oil should be melted before being incorporated into the dough.
How should the blueberries be prepared?
The blueberries should be washed and rinsed before being used as a topping.
What is the texture of this shortbread?
This shortbread has a luscious and crumbly texture thanks to the combination of cassava and tigernut flours.
Is this recipe dairy-free?
Yes, it uses coconut milk, coconut oil, and coconut cream instead of dairy products.
How many ingredients are in this recipe?
There are 12 ingredients in total for this shortbread recipe.
What kind of pomegranate seeds should I use?
The recipe calls for seeds separated from half of a fresh pomegranate.
Do I need parchment paper for baking?
Yes, you should line the baking pan with parchment paper to prevent sticking.
What color should the shortbread be when it is done?
The shortbread is ready when it has turned a golden-brown color.
Can I eat this for breakfast?
Yes, the description mentions it is ideal as breakfast cookies.