Ingredients
For the crust:
¾ cup butter (*or coconut oil, if dairy-free)
½ cup 10x sugar
2 cups almond flour
¼ cup tapioca starch
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
For the filling:
4 eggs
1 ½ cup sugar
Pulp from 3 Hachiya persimmons
4 Tbls lemon juice
2 Tbls tapioca flour
1 tsp baking powder
½ tsp salt
Instructions
Prepare a 9”x9” baking pan with a parchment sling.
Preheat oven to 350˚.
For the crust:
Combine the dry ingredients in a food processor and pulse to combine.
Drizzle in the butter and process until it comes together.
Press into the prepared baking pan.
Bake for 20 minutes or until lightly browned.
For the filling:
Mix all ingredients in a food processor.
Pour onto the hot crust and bake an additional 30 minutes.
Cool completely before cutting.
Sprinkle with 10x sugar before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: baked