- 1 1/4 cup blanched almond flour (I use THIS brand)
- 1/2 cup tapioca starch (like this)
- 1 tbsp coconut sugar (like this)
- 1/4 tsp unrefined salt
- 1/2 cup grass fed butter (1 stick) or ghee, cold and chopped into small chunks
- ice water
- 3 cups blackberries
- 2–3 tbsp coconut sugar
- 2 inch piece of fresh ginger, peeled and grated**
- 2 tsp tapioca flour
- 1 egg yolk, whisked
- extra coconut sugar
- TO MAKE THE CRUST: Pulse together almond flour, tapioca, coconut sugar, and salt in food processor. Add 1/2 cup butter/ghee and pulse until mixture resembles a very coarse flour. Then add ice cold water, 1 teaspoon at a time, and pulse until dough begins to stick together. (I use 1-2 teaspoons.) Form dough into a flat disk, dust with a bit of tapioca flour, and place in between 2 pieces of parchment paper. Place in fridge to chill for at least 2 hours.
- Preheat oven to 350’F.
- FOR FILLING: Once crust is chill, prepare the filling by combining blackberries, coconut sugar, ginger, and tapioca flour in a mixing bowl. Toss to combine.
- TO ROLL OUT DOUGH: Remove dough from fridge and gently roll out between the 2 pieces of parchment paper into a 10 inch round disc. Place crust onto large baking sheet.
- Gently pour filling into center of prepared crust. Spread evenly, leaving about an inch and half of crust on the outside.
- Gently fold over the dough over the blackberry filling ,lifting the parchment paper along with the dough as your guide. Pleat the dough nicely as you go. Then lightly brush the crust with egg yolk and sprinkle on just a bit of coconut sugar to make the crust pretty.
- Bake for 35-40 minutes, until crust is golden and filling is bubbly. Remove from oven, and using parchment paper, transfer to cooling rack to cool. Serve slightly warm or room temperature. Cut into small wedges and enjoy!
** If ginger is not your jam, you can sub a 1/2 teaspoon of cinnamon instead.