I love making this summertime dessert when the raspberries are just coming into season. If raspberries are unavailable try fresh strawberries, blueberries, or pears!
Ingredients
Filling
2¼ cups
fresh or frozen
raspberries
(10 ounces)
2 cups
diced
rhubarb
½ cups
coconut sugar
2 tablespoons
arrowroot powder
1 teaspoons
orange zest
(optional)
¼ teaspoons
ground cardamom
Topping
1½ cups
blanched almond flour
¼ cups
coconut flour
¼ cups
arrowroot powder
2 teaspoons
baking powder
½ teaspoons
sea salt
4 tablespoons
organic palm shortening
3 large
eggs
3 tablespoons
maple syrup
