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Gluten Free Shortbread: Pomegranate Berry Pastafrolla

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Gluten Free Shortbread: Pomegranate Berry Pastafrolla

I don’t think there’s something I love more than “pastafrolla” (Italian for shortbread). Maybe because it’s the treat of my childhood, the main ingredient of my favorite pie, crostata, or maybe because it’s actually the best thing ever… but this friable and crunchy pastry dough is truly amazing.

With this quick and easy recipe for my gluten free shortbread you can free your creativity and create various kinds of treats.

gluten.free.shortbread.pomegranate.berry.pastafrolla.2

Whether you feel like breakfast cookies or a gluten free pie crust, this delicious healthy recipe fits your cravings!

In this version I opted to use my gluten free shortbread as the base for a pastafrolla pie. And because I wanted to keep it simple but colorful, I decided to load it with vibrant berries and pomegranate seeds.

But read on through the recipe, there a few more touches of goodness that make this gluten free pastafrolla impossible to resist!

Gluten Free Shortbread: Pomegranate Berry Pastafrolla

gluten.free.shortbread.pomegranate.berry.pastafrolla.3

Preparation
time:

00:10

Cooking
time:

00:30

No. of
servings:

2

    For the Pastafrolla
  • 100 gr Cassava Flour
  • 60 gr Rice Flour
  • 20 gr Rice Starch
  • 40 gr Tigernut Flour
  • 25 gr Coconut Milk
  • 30 gr Coconut Oil, melted
  • 2 Pasture Raised Yolks

For the Toppings

  • 2 tbps Sugar Free Apricot Jam
  • 50 gr Blueberries
  • 1/2 Pomegranate
  • 10 gr 100% Dark Chocolate
  • 1 tbsp 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!!

So what do you think now? As I promised, this is a very quick and easy recipe and your gluten free shortbread will surprise even your most skeptical guests!

I hope you give this treat a try and I can’t wait to see some photos!

Ciao! Ambra

PS: For more delicious healthy recipes, check out my EBook “Healthy Italian Desserts Made Simple” that features over 75 amazing desserts, all gluten, sugar and dairy free.

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This recipe was linked to “Gluten-Free Wednesdays”, “Busy In My Oven“, “Only Taste Matters” and on “The Gracious Pantry

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ambra
Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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2 Comments

  • Avatar
    Bethany December 23, 2016 10:42 am

    It’s so pretty, and it looks delicious!

    • ambra
      ambra December 23, 2016 4:35 pm

      Thanks so much Bethany! This was so good!!

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