Here in Victoria blackberries are everywhere. In much the same way, these berries still provide that wonderful moment while hiking in the wilderness. Where blueberries are sweet and sugary, blackberries have a bite. The perfect blend of sweet and sour.
Rice and Almond Pastry
(slightly modified and I mean very slightly from the Readers Digest Food Allergy Cookbook)
Mix flour, cornstarch, almonds and salt together in a large bowl. Next cut cold butter into the flour mixture with a pastry blender until the mixture resembles bread crumbs. In a small bowl or measuring cup combine the eggs and water. Slowly add this liquid mixture to the flour until it clumps together. Add more water if it is still too dry, but be careful not to add too much. Bring the dough together in two small balls, wrap in plastic and chill for 30 minutes.
Eat and enjoy!