This is only a test, that was eaten and enjoyed but I think I can do better so stay tuned…
3/4 cup almond meal
1/4 cup teff flour
1/2 cup potato flour
2 Tablespoons brown sugar
3/4 cup (1 1/2 sticks) butter
1 cup sugar
2 Tablespoons tapioca flour
1/8 teaspoon cinnamon
2 1/2 cups blackberries (I used fresh from the garden)
Combine the flours and sugar, cut the butter into the dry mixture and combine using a pastry knife until small pea size crumbles have formed. Press the crust crumbles into a 9×13 inch glass pan and bake for 15 minutes.
In the meantime prepare the topping:
Mix the sugar, tapioca flour and spices. Crack eggs into medium size bowl, add the mixed dry ingredients and combine. Start mixing on slow speed and increase slowly until mixing on high so that the berries break up and the mixture looks purple.