1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the
sugar, and let them sit for 10 — 15 minutes 5) Place the ball
of dough
on a
piece of tapioca - floured
parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
I then layed out the candied blood orange slices
on a
piece of parchment and mixed some
of the leftover blood orange syrup with some powdered
sugar to make the most beautiful and delicious blood orange glaze.