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Blackbird Bakery – Amy Green's Sugar Free Gluten Free Fabulousness

To celebrate Celiac Awareness month, I am signing the praises of other gluten free bakers and chefs that are doing their part to make our lives all the more rich with their very specific talents. There are so many incredibly talented gluten free individuals out there and for this week’s post, I’d like to honor the masterful Amy Green of Simply Sugar and Gluten Free .

For those of you that have to adhere to a sugar and gluten free diet, then look no further than Mrs. Green’s cookbook, SS & GF. She is the leader in this very rarified field of gluten free baking and her recipes really are incredibly simple, just as the title of her book suggests. If you are reading this then the likelihood that you yourself are gluten free goes without saying, so you will hopefully be nodding in agreement when I say that to make gluten free baking extremely simple is a daunting task and Mrs. Green does is with aplomb.

I had a very difficult time choosing a recipe, so I literally picked up her book, allowed my left thumb to cascade through the pages as I gently bent the cover of her cookbook back, closed my eyes, and as my thumb came to a screeching halt, I opened my eyes to see what recipe my hands chose and it was her Chocolate Cream Pie on page 152.

When I went to my pantry to get my pie pan, however, I realized it was still at my mother’s house so I had to use my 9” tart pan that has a 1” depth. To increase the strength of the crust, I went ahead and doubled the walnut crust recipe by ½ so that I could get a nice thick, uniform crust that would not only be visually beautiful but would be able to stand confidently on it’s own once my tart ring was removed.

I kept the proportions of the filling exactly the same and then just set to work. I was blown away with the simplicity of the ingredients and the instructions; it was a total delight to whip up her gorgeous chocolate cream pie, and as you can see from the pictures below, all the more enjoyable to eat!

Amy, thank you for your inspiring talent, your gentle kindness (which is evident just from reading her blog) and above all, the immeasurable good you are doing for the gluten free community.

First make the crust. Preheat oven to 350°F. Spray a 9-inch tart pan or pie pan with non-stick.

In the bowl of a food processor, pulse the pecans and dates until finely chopped. Add the melted butter and process until a dough forms. Press the dough into the prepared pan. Bake for 10-15 minutes, until light golden brown. The crust will puff slightly. Let crust cool completely before filling.

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