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!


Friday, 25 February 2011

Knock your socks off Lemon Cakes -- Nut free, Dairy free, Cane Sugar free

I needed something that had no nuts in it, because sometimes people walk into my nut-filled world of cooking who are nut intolerant, sensitive, or allergic. I decided to harness the power of lemon for these little cakes. The tricky thing about lemon is to manage to layer the flavours, so that the bright notes of lemony and sweet balance each other, and are also supported by an infrastructure of flavours so that the over all taste isn't just one note, but is a fully rounded flavour that harmonizes with and celebrates the lemon, showing it off, bringing out the best in it, and making it fully structured enough to stand fully on its own. That is how my brain works when it comes to cooking. You probably wish I hadn't just given you that little insight.

Anyway, here is my recipe for intensely lemony Lemon Cakes.


3/4 cups freshly squeeze organic lemon juice
1 1/4 cup hot water
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup coconut nectar
2 organic eggs, xl
2 tbsp xylitol (optional)

1/2 tsp ground vanilla
1/2 tsp ceylon cinnamon
1/2 tsp ground ginger
1 tsp sea salt
1/2 tsp baking soda
2 1/2 cup kamut pastry flour

2 tbsp zest of organic lemons

extra zest and coconut sugar for sprinkling on top


preheat the oven to 345

1. zest your lemons
2. squeeze enough lemons to get approx 3/4 cup lemon juice
3. add enough hot water to the lemon juice to get 2 cups of liquid
4. add the coconut oil and let it melt
5. add the coconut nectar, coconut sugar, and xylitol
6. add the cinnamon, ginger, vanilla, and sea salt
7. add the baking soda
8. add the kamut flour
9. pour the batter into prepared muffin cups
10. top the cakes with a sprinkling of lemon zest and coconut sugar
11. bake at 345 for 30 minutes

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