¼cupcoconut palm sugaror substitute regular white sugar
1tspbaking powder
¼tspsalt
6tbspcold unsalted buttersliced into chunks
1egg + 1 egg white
Filling
1½cupsfreshor thawed blueberries
¼cupfresh datespitted and chopped
Powdered sugar for dusting
Instructions
Preheat the oven to 375F and butter a medium cookie sheet.
In a medium bowl, mix the flours, sugar, baking powder and salt, and stir well to combine. Add the cold butter, and rub into the flour mixture with your fingers until the consistency is sandy. Add the eggs and combine until a dough forms — it will feel dry at first, but should come together very quickly.
On a lightly floured surface, knead the dough a few times to form a soft ball. Using a rolling pin, flatten into a 13 inch circle, dusting with flour if needed so it doesn’t stick. Transfer the flattened dough on to the cookie sheet. Place the blueberries on top, leaving about 2 inches from the edge. Dot with the chopped dates and fold over the dough, lightly pressing in the creases.and bake until the edges are golden and the filling is bubbly, approx 30 – 35 minutes.
Cut into wedges and serve warm, dusted with powdered sugar.