Gluten Free Tart Dough

Ingredients:

Dry:

1 C. PureLiving Sprouted Brown Rice Flour

1/4 C. PureLiving Sprouted Millet Flour

1/2 C. Shiloh Farms Tapioca Flour

1/4 C. Shiloh Farms Almond Flour

3 Tbsp. Shiloh Farms Organic Date Sugar

1/4 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

4 Tbsp. solid coconut oil

1/2 C. cold butter, cut into 1/2″ pieces

1/4 C. ice water

Directions:

1.  Add all dry ingredients to the bowl of a food processor fitted with a metal blade; pulse 4-5 times to combine

2.  Distribute coconut oil evenly over top of dry mixture; process 10-12 seconds, or until it has the consistency of moist sand

3.  Distribute butter pieces evenly; pulse 10-12 times until mixture is coarsely combined with flecks of butter still visible; add water and pulse until dough comes together into loose ball

4.  Wrap dough in plastic and refrigerate for at least 30 minutes before use

Nut-Free Alternative:

Proceed with recipe as directed, substituting 1 egg for almond flour