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!


Saturday, 19 March 2011

Cornmeal Muffins -- Savoury or sweet, gluten free and dairy free.

Despite rarely using corn, I was still in the mood after our delectable chili con broccoli on polenta this week. So, I decided to make cornmeal muffins. I wanted to make them gluten free, and although they have 2 xl organic eggs, they are dairy free. These muffins are super versatile. I made this batch with some cinnamon and vanilla, and a little coconut sugar. But they could easily be make with some salt and pepper, a generous dose of chili powder, and a couple of handfuls of corn kernels thrown into the batter. Super yummy to go with soup, me thinks. I think these muffins would take blueberries beautifully, but I didn't add anything this time, because I wanted to make sure the texture of the pastry would be suitable.

So, plain with just a hint of cinnamon and vanilla, they are simple and homey tasting, perfect with a cup of tea, and could take a little butter or honey beautifully.

Unlike some cornmeal muffins, the coconut flour keeps these ones nice and moist, and the texture is light and delicate, with that lovely cornmeal crunchiness.


1/4 cup extra virgin coconut oil
2 cups water
2 xl organic eggs
1/4 cup coconut sugar
1 tbsp apple cider vinegar

1/2 tsp sea salt
2 tsp ground vanilla
2 tsp ceylon cinnamon

1/4 cup flax meal
1 cup almond meal
1 cup organic cornmeal
4 tbsp coconut flour
1/2 tsp baking soda

optional, to be added at the end:

1/2 cup blueberries (frozen are fine --  add them at the end when they are still frozen fully)
and add 5 minutes to the baking time


1/2 cup corn kernels -- these you can defrost before using
(eliminate the vanilla and cinnamon, increase the sea salt to 1 tsp, add some black pepper, and 1/2 - 1 tsp chili powder)


preheat the oven to 345

1. pour warm water over the coconut oil to melt it
2. add the apple cider vinegar, and eggs (makes sure the water is not too warm)
3. add the coconut sugar, if using
4. mix in the spices and sea salt
5. add the flax meal
6. add the almond flour
7. add the corn meal
8. add the baking soda
9. add the coconut flour
10. finally, when the batter is fully mixed, add the blueberries or corn kernels if you are using any
11. scoop into 24 prepared muffin cups, and bake at 345 for 25 to 30 minutes (in the upper half of the oven), until the muffins feel resiliant to the touch
12. remove the muffins from the muffin cups shortly after taking them out of the oven


Anonymous said...

Thank you so much for sharing this recipe!! They turned out brilliantly! Can't believe they're gluten free, and you're so right about the texture - it's beautiful. I had to make a few substitutions based on what I had (buckwheat instead of coconut flour - I haven't seen it here in Aus) and made them quite spicy to eat on their own instead of with something (chilli and pepper as you suggested, jalapenos, fresh corn kernels, vegan cheese, fresh herbs and an extra egg). Brilliant!

stacey said...

I'm am super excited that you tried this recipe. Thank you for posting your comment, and for sharing your substitutions. It's funny that you should post this today, because I was just thinking this afternoon about our annual friends and family breakfast on the 25th, and was thinking I'd make these cornmeal muffins with lots of savoury flavour. So glad you enjoyed them!