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!


Thursday, 28 April 2011

Gluten Free Maple Coffee Cake Baby Cakes

I decided to revamp one of our favourites. This coffee cake has no dairy, no gluten, and no agave. Instead, it has almond and coconut flours, and is sweetened with a little maple syrup. Not being a big maple syrup fan myself, I'm not convinced this is an improvement. ;) However, if you like maple, then this lightly maple flavoured cake might well be for you. It is a dairy free and gluten-free confection, and the stultifying powers of the coconut flour are mitigated by the charm of vanilla and sass of cinnamon. A teensy bit of apple cider vinegar helps hit that high note, allowing the flavours to all balance beautifully. And of course the moistness engendered by the coconut flour allows you to enjoy these cakes for days and days and days and days ... provided, of course, that they last that long. Lots of protein means this snack keeps blood sugar stable, and is pretty good even for the sugar sensitive.



2 tbsp extra virgin coconut oil
3/4 cup warm water
1/4 cup maple syrup
1/2 tbsp apple cider vinegar
2 eggs

1 1/2 tsp ground vanilla bean (or 1 tbsp extract)
1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tsp cinnamon
1/2 tsp ginger
black pepper (not too much, and freshly ground)

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

1/4 cup organic thompson raisins
1/4 cup chopped pecans

** and coconut sugar and cinnamon to sprinkle on top **


preheat the oven to 345

1. combine the water and coconut oil to melt the oil
2. add the maple syrup and vinegar
3. add the eggs
4. add the salt, vanilla, pepper, ginger, and cinnamons
5. add the almond flour
6. add the baking soda
7. add the coconut flour
8. add the raisins and pecans
9. scoop into prepared muffin cups, and sprinkle a little cinnamon and coconut sugar on top of each one
10. bake at 345 for 35 minutes in the upper half of the oven
11. makes 12 muffins, so make sure you share them with maple lovers

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