Chocolate Blackberry Lactation Pie

My battle this summer has been against the trumpet vine that is threatening to take over everything. And while I have been fighting against the yard, other people are doing important things like raising children and giving birth to them. My friend Penni recently requested a good dairy-free sweet that she can eat while breast feeding her little one, who has proven to have a little difficulty with all things lactose. I decided to make a gluten-free pie as a twist on the popular lactation cookie. I used a Bob’s Red Mill pie crust mix as a shortcut. I used oatmeal and flax which are full of breast-feeding goodness, and chocolate and blackberry ’cause mama’s gotta be happy too!

Chocolate Blackberry Lactation Pie. Forgot to get a picture with the baby, cause guys, babies.

Chocolate blackberry lactation pie

1 package Bob’s Red Mill gluten-free pie crust mix

20 tablespoons coconut shortening

4 oz unsweetened chocolate, chopped fine

1/3 cup flax milk

1/2 cup white granulated sugar

2 tablespoons lemon juice

2 teaspoons cardamom, divided

10 oz frozen blackberries, thawed

1 cup gluten-free rolled oats

1/4 cup milled flax seed

2/3 cup light brown sugar

zest of two lemons

4 tablespoons coconut oil, melted

2/3 cup golden syrup

1 teaspoon vanilla

1 teaspoon apple cider vinegar

3 large eggs

Make the pie crust according to the directions, substituting the coconut shortening for the recommended butter and vegetable shortening. Par-bake the crust at 400 degrees for 20 minutes, with pie weights to reduce the risk of bubbles. Let the crust cool and turn down the oven temperature to 325 degrees.

For the chocolate layer: Warm the flax milk in the microwave for 45 seconds. Pour the warm milk over the chopped chocolate and stir until the chocolate is completely melted, and you have a smooth mixture. Set aside.

For the blackberry layer: Place the blackberries, the white sugar, the lemon juice, and one teaspoon of the cardamom in a small saucepan and heat to medium heat. Bring the berry mixture to a simmer and cook until reduced by two thirds, and appears to be a loose jam. This will take about twenty minutes. Set aside to cool.

For the oatmeal layer: Whisk together the brown sugar, the remaining cardamom, and the melted coconut oil until combined. Then add the golden syrup, the vanilla, and the vinegar and whisk to combine. Finally, whisk in the eggs one at a time. Finally, whisk in the oats and the flax.

Assemble and bake: Spread the chocolate mixture in your cooled pie crust. Pour the cooled blackberry mixture over the chocolate. Finally, pour the oat mixture over the blackberries. Bake for 55 minutes at 325 degrees.