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, 22 May 2011

Maple Pecan Muffins -- gluten-free and dairy-free -- and very yummy

Who doesn't like maple and pecans together? I had originally intended to put raisins in these muffins, but in my pre-rapture fog (har har) I forgot. I don't think they are missed. But, if you are a raisin-lover (the love that dares not speak its name?), go for it.

Moist, flavourful, maple nutty goodness. Anyone wanna come over for tea?


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

1/2 tsp sea salt
1 tbsp cinnamon
1 tsp ground vanilla
black pepper

1/4 cup flax meal
2 tbsp chia seeds

2 cups pecan meal
1/4 tsp baking soda
1/4 cup coconut flour

12 pecan halves
coconut sugar


preheat the oven to 345

1. melt the coconut oil with the warm water
2. add the apple cider vinegar and maple syrup
3. once you are sure the mixture is not too warm, add in your eggs and beat well
4. add in the cinnamon, vanilla, sea salt, and pepper
5. add the flax and the chia
6. add the pecan meal
7. add the baking soda
8. add the coconut flour
9. scoop the batter into 12 prepared muffin cups, and press a pecan half onto each one, followed by a generous sprinkle of coconut sugar
10. bake at 345 for 30 minutes

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