on Jun 27, 2012, Updated Sep 03, 2023 28 Comments Mercy! Let me tell you a little background on this pie, okay? A couple of weeks ago, my 92 year old Grandmother fell and broke her hip. As we were sitting in the surgical are waiting on them to take her back for the surgery to place a rod in her hip, my aunt started talking about how she wished she’d brought the book she was reading down from my Grandmother’s hospital room so that she could read it while we waited. Starting to brush her comment off as simply wishing she had something to do, I casually asked her what book she was reading. You know, because I’m always in the market for a new book to add to the list of books I download but then don’t actually take the time to read for eons. She said, “well, it’s a very interesting book. It’s called Wheat Belly.” Immediately, I remembered the few weeks this past fall that I followed along with a grain-free diet with a few friends. I felt great during that time, but the grain-free eating didn’t last through the holiday season. The more we discussed the book, the more I decided I really needed to take just one week to intentionally eat grain-free again. An experiment of sorts. One of the first things I decided though was that I needed to be sure to have desserts that were rich, filling, and would quieten my sweet tooth a bit. Because planning out dessert before you even start thinking of breakfast is the thing to do! This pie is grain free, gluten free, sugar free, and egg free. But let me tell you – it is definitely NOT flavor free! If you aren’t concerned with any of the above, you can easily make this pie with a traditional pastry crust or even a graham cracker crust would be delicious. You can also use equal amounts of honey where I have used agave nectar, if you prefer. Here’s how I make my Chocolate Espresso Ganache Pie. Enjoy!Robyn xo
