Deliciously Easy Gluten-Free Shortbread Recipe
Picture this: the buttery aroma of fresh shortbread cookies wafting through your kitchen, with the added flavors of sweet pomegranate and tart berries. It’s a tempting thought, but when you throw gluten-free and dairy-free requirements into the mix, it can seem like an impossible dream. Fear not – this recipe for gluten-free shortbread pomegranate berry pastafrolla is here to save the day!
As a food blogger and nutritionist, I understand how challenging it can be to find recipes that cater to different dietary needs, while still maintaining flavor and texture. That’s why I created this recipe – to make sure everyone can indulge in delicious treats without any worries about allergies or intolerances.
So whether you’re feeling like a sweet snack or want to add a luxurious touch to your next party spread, this pomegranate berry pastafrolla is just what you need. With an easy-to-follow recipe and plenty of tips and substitutions along the way, it’s the perfect introduction to gluten-free baking. So go ahead and give it a try – your taste buds (and your friends) will thank you!
Why You’ll Love This Recipe
Greetings, dear reader! If you’re in the mood for a sweet, buttery and fruity treat but are worried about gluten, dairy or other allergens, fear not! This gluten-free shortbread pomegranate berry pastafrolla recipe is the perfect solution to your healthy dessert cravings.
Firstly, this recipe is incredibly easy to make. With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch of these delicious cookies in no time at all. Whether you’re an experienced baker or brand new to the kitchen, this recipe is quick and user-friendly. Trust me; your taste buds and your family will thank you!
Secondly, this recipe is also highly adaptable. It’s entirely possible to make substitutions based on what you have available or what you prefer. Want to swap out the pomegranate for blueberries? Go ahead! Prefer almond flour over rice flour? You do you! This recipe is versatile enough that it can work with whatever variations you feel like.
Lastly, and most importantly, these cookies are absolutely delicious! The combination of tart pomegranate seeds and sweet coconut cream makes for a delightful fruity burst in your mouth. Meanwhile, the buttery crust is so crisp and tender; it almost melts in your mouth. Additionally, if you’re a fan of chocolate, drizzling some on top will take them to another level of decadence!
In conclusion: give this shortbread pomegranate berry pastafrolla recipe a try! It’s an easy and quick Italian shortbread that is as buttery and delicious as any gluten-filled dessert. Not only is it gluten-free and free from allergens like dairy and soy but it’s also a perfect dessert to usher in the change of seasons with its top bright beautiful berries. Whether for an after-dinner dessert or an afternoon tea time snack- this treat will be appreciated by all who try it. Trust me, your taste buds will thank you for taking the leap and trying something new!
Ingredient List
Let’s take a look at what you need to make this gluten-free pomegranate berry pastafrolla shortbread cookie recipe.
Dry Ingredients:
- 1 cup rice flour
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 1/2 teaspoon of xanthan gum
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup of coconut oil chilled in the fridge until solid.
- 2 oz of chocolate chopped
- 3 tablespoons of coconut cream
- 3 tablespoons of coconut milk
- 1/2 cup organic cane sugar
- Seeds from one fresh pomegranate
- 1/2 cup blueberries
Note: You can use any type of gluten-free flour mix you have on hand to replace the starches if you prefer. The mixture of these three creates a light texture that complements the biscuit crust perfectly.
Optional: you may garnish with extra pomegranate seeds and blueberries for a pop of color on top!
The Recipe How-To
Now that you are familiar with the ingredients list for this gluten-free, dairy-free and organic recipe, let’s move on to the fun part: making the shortbread!
Preparing the Dough
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In a bowl, mix rice flour with coconut oil, and stir well using a whisk.
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Add the coconut cream and mix it all together with your hands until a crumbly dough forms.
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Add 1 or 2 Tbsp of water as required; the dough should hold together but should not be sticky.
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Shape the dough into a ball and wrap it tightly in plastic wrap. Place in the fridge for at least 30 minutes, which will allow the dough to set.
Rolling out the Dough
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Once chilled, remove the wrapped dough from the fridge.
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Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
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Roll out the pastry to your desired thickness on a piece of parchment paper dusted with rice flour.
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Cut out circles using a cookie cutter (use any shape you like!) and place them on your lined baking sheet.
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Gently press some pomegranate seeds and blueberries into each circle.
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Use any remaining dough scraps to create a decorative border on top of each circle if desired (though this is optional).
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Bake in preheated oven for 15-20 minutes until golden brown.
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Once they’re ready, remove from oven, allow to cool down, and transfer onto a wire rack.
Enjoy Your Delicious Shortbread!
Now that you have made your very own pomegranate berry pastafrolla shortbread cookies, it’s time to enjoy them with friends or family! These cookies are perfect for any occasion — from an afternoon snack to dessert after dinner. You can also store them in an airtight container for up to 5 days at room temperature, so you can enjoy them any time you like.
Substitutions and Variations
Sometimes it’s fun to switch things up when you’re baking, so here are a few ideas for substitutions and variations to make this gluten-free shortbread recipe even more exciting.
– Coconut cream: If you don’t have coconut cream on hand, you can substitute it with any other dairy-free cream or even plain yogurt.
– Pomegranate: You can substitute pomegranate with other juicy fruits such as raspberries, strawberries, or even cherries. Alternatively, you could try using dried fruit like cranberries or blueberries.
– Flour: If you don’t have any gluten-free flour on hand, don’t worry! You can use regular wheat flour instead. Just remember that this will no longer be a gluten-free recipe.
– Shortbread biscuits: This recipe is for a soft and crumbly shortbread cookie, but if you prefer yours a little harder and more biscuit-like, simply bake them for an extra 5-10 minutes.
– Rice flour: If you have trouble finding rice flour at the store, you can substitute it with any other wheat-free flour of your choice. Almond flour would work well here!
– Scottish shortbread: If you want to add an extra layer of deliciousness to your shortbread cookies, try dipping them in melted chocolate once they’ve cooled down. It’s sure to be a crowd pleaser.
Whether you feel like trying out easy variations on this recipe or going all out with wild substitutions, these simple alternatives will give this tasty Italian-inspired shortbread an entirely new dimension!
Serving and Pairing
This gluten-free shortbread pomegranate berry pastafrolla recipe is perfect for any occasion. It’s a beautiful twist on classic shortbread cookies, and every bite is bursting with flavor. The vibrant colors of the pomegranate seeds and blueberries create a perfect visual feast.
These cookies are great as a dessert or snack and can be easily paired with your favorite hot or cold beverage. I recommend serving this delicious shortbread alongside a warm cup of tea, coffee, or cocoa for an indulgent treat.
This recipe yields buttery delicious shortbread cookies, which crumble in your mouth and leave a sweet aftertaste. To really take it to the next level, you can melt some chocolate chips and drizzle them over the top of the cookies before serving.
If you’re feeling adventurous, you can even try creating an almond crostata with this recipe as the base. This creates an excellent contrast between the sweet, buttery shortbread crust and the nutty flavor of the almond filling.
Whether you want to enjoy these cookies alone or accompanied by other desserts, this recipe offers a variety of opportunities for fun experimentation. These cookies are perfect for sharing with your loved ones, so be sure to make enough to go around!
Make-Ahead, Storing and Reheating
One of the best things about this gluten-free shortbread pomegranate berry pastafrolla recipe is that it can be made ahead of time, allowing you to enjoy its delicious flavor at any time you want.
After baking the shortbread, let it cool down completely on a wire rack before storing it. You can store the shortbread in an airtight container or resealable plastic bag for up to 5 days, but keep in mind that the texture may slightly change over time.
If you want to make this recipe in advance and store it for later, you can freeze the raw dough. Simply shape the dough into a log or cut it into circles and store it in an airtight container or plastic bag in the freezer for up to 3 months. When you’re ready to bake, thaw it out in the refrigerator overnight, then follow the baking instructions as usual.
Reheating this shortbread will keep its buttery flavor fresh and crisp texture intact. To reheat, preheat your oven to 350°F (176°C). Place the cookies on a baking sheet lined with parchment and bake for 5-7 minutes until they are warm and slightly toasted.
Now that you know how easy it is to make ahead, store, and reheat these delicious shortbread pomegranate berry pastafrolla cookies, you can enjoy them anytime – whether snacking on them as an afternoon treat or serving them as dessert at your next gathering!
Tips for Perfect Results
As a nutritionist and food blogger, I believe that there are tips that can help you achieve perfect results when making my gluten-free pomegranate berry pastafrolla recipe. Here are some handy tips to help you make the most out of this delicious recipe.
Firstly, it’s important to use rice flour when making the shortbread cookies for this recipe. Rice flour helps to create a light, crumbly texture in the cookies. The addition of almond flour also imparts a lovely nutty flavor to the shortbread crust.
Secondly, make sure that your dough is well chilled before rolling it out. When the dough is at room temperature, it can be soft and difficult to work with. Chilling it makes the dough easier to handle and ensures that it won’t stick to your rolling pin or work surface.
Thirdly, if you’re looking for an even richer flavor profile, try adding a drizzle of chocolate on top of the shortbread cookies before baking them. The combination of chocolate and pomegranate is simply divine!
Fourthly, don’t be tempted to skip the step of brushing melted coconut oil on top of the dough before filling it with your pomegranate and berry mixture. This helps to keep the crust buttery and delicious as well as preventing any sogginess from occurring.
Lastly, when baking the shortbread cookies, take care not to over bake them. If they turn brown at the edges, they may become too dry and lose their buttery texture. So keep an eye on them in the oven and remove them as soon as they look golden on top.
By following these tips, you can ensure that you get perfect results every time you make my gluten-free pomegranate berry pastafrolla recipe. Feel free to experiment with different variations and let me know how yours turned out!
Bottom Line
As a nutritionist and food blogger, I know the importance of following a diet that is right for you. That’s why I am excited to share this gluten-free and dairy-free shortbread recipe with you. This pomegranate berry pastafrolla recipe is not only easy to make, but it also tastes heavenly.
With a decadent shortbread crust that’s buttery and delicious, the top is brought to life by the bright, beautiful berries – pomegranate and blueberries. The crispy cookie with the added crunch from the pomegranate seeds makes it a perfect snack for those free Thursdays.
Whether you’re in the mood for something sweet or savory, this recipe will satisfy your cravings. But most of all, this recipe made from coconut milk, coconut cream, coconut oil and rice flour will take care of any allergy issues.
It is time to step out of your comfort zone and try this easy recipe for yourself. Don’t let any restrictions stop you from indulging in something delicious! This shortbread pomegranate berry pastafrolla recipe will be perfect for your family, friends or just when you feel like treating yourself.
So put on your baking hat and give this quick Italian recipe a try! Thank me later!
Gluten Free Shortbread: Pomegranate Berry Pastafrolla Recipe
Ingredients
For the Pastafrolla
- 100 g flour (Cassava)
- 60 g rice flour
- 20 g rice starch
- 40 g flour (Tigernut)
- 25 g coconut milk
- 30 g coconut oil, melted
- 2 egg yolks (Pasture Raised)
For the Toppings
- 2 tablespoons apricot jam (Sugar Free)
- 50 g blueberries
- 1/2 pomegranate
- 10 g chocolate (100% Dark)
- 1 tablespoon coconut cream (obtained by refrigerating coconut milk overnight)
Instructions
- Preheat the oven to 350°F.
- Combine all ingredients together in a bowl and knead by hand for a couple minutes.
- 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.
- Spread a very thin layer of apricot jam over the dough and bake it for about 30 minutes.
- 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.
- Shave some dark chocolate on top, sprinkle a few drops of coconut cream and you have this artistic looking pie!
Add Your Own Notes
Nutrition
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