rhubarb, cardamom & pistachio tart

INGREDIENTS

1 1/2 cups

almond flour

1/2 cup

ground unsalted roasted pistachios (or you can sub in another half a cup of almond flour)

2/3 cup

arrowroot starch

1/4 cup

coconut flour

1/2 cup

coconut oil

1/2 cup

maple syrup

1 tbsp

vanilla extract

1/2 tsp

baking soda

1/8 tsp

salt

large stalks of rhubarb, trimmed and cut into 2″ pieces

1/4 tsp

ground cardamom seeds

1/4 cup

coconut sugar

2 tbsp

maple syrup