Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Sunday 23 January 2011

Herbed Poppy Seed Biscuits -- Gluten free, high in protein, and tasty


These little tasty morsels can be rolled into balls and pressed flat into biscuit form, or rolled flat between sheets of parchment with a rolling pin, and cut into squares. I personally prefer the biscuit form having tried both. The biscuits are tender, flaky, and delicate.

These have no grain flour, and are made up entirely of seeds, nut flour, and coconut flour. The are a great snack, and go well with our chickpea, tomato, and vegetable soup. They are dairy and gluten free, and contain no sugar or other sweeteners. In addition, chia seed helps keep blood sugar levels stable.


ingredients:

2 tbsp coconut oil
1 egg
4 tbsp water
1 tbsp apple cider vinegar

3/4 tsp sea salt
1 tbsp oregano (or other herbs you like would be fine)
black pepper 

1/4 cup ground flax seeds
1/4 cup ground chia seeds
1 tbsp poppy seeds

1 cup almond flour
1/4 tsp baking soda
2 tbsp coconut flour



directions:

preheat the oven to 345

1. melt the coconut oil in warmed water
2. add the vinegar, and making sure it's not hot anymore, add the egg and combine well
3. add the sea salt, pepper, and herb of your choice
4. add the flax, chia, and poppy seeds.
5. add the almond flour and baking soda
6. add the coconut flour, and mix well
7. after the dough has formed into a smooth mass, it is ready.
8. roll the dough into small balls and flatten them onto a lined baking sheet
9. bake at 345 for 20 minutes.

makes one baking sheet full of biscuits

yum :)

P.S. I think that with just a modicum of modification, this recipe will make a divine gluten free pizza dough ... I'll try it and let you know.








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