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

Sweet Potato Biscuits -- what???

I came across a recipe for sweet potato biscuits somewhere, and thought "what?".

A few months later, I came up with this alternative version.
Not gluten-free.
Yes vegan.
Yes dairy-free.
Yes sugar free (but sweet potato-full).

Hey, they are kind of fun! And depending on what colour of sweet potatoes you use, they could look really orange, or really purple.


1 cup of cooked sweet potato (I used a white fleshed Asian sweetie and baked it in the toasted oven until soft)
1/2 cup water
2 tbsp apple cider vinegar

6 tbsp extra virgin coconut oil

1 1/2 - 2 cups kamut flour
1 cup almond flour
2 tsp baking soda
1 tsp sea salt


1. puree the sweet potato with the water and the apple cider vinegar
2. in a bowl, combine the flour, the baking soda, and the sea salt
3. cut the coconut oil into the flour mixture until it resembles coarse pebbly sand
4. fold the sweet potato mixture into the flour mixture until it becomes a dough
5. chill the dough for at least 30 minutes
6. pat it out to 1 inch thick, and cut with a  biscuit cutter (I did 1/4 of the dough at a time), and place the biscuits on a baking sheet. Rather than reform the dough and then pat it out again, I loosely encouraged the scraps into the biscuit shape, then 'cut' them again, so as to avoid toughness.
7. bake in a preheated oven at 345 for 30-35 minutes

These biscuits are super carb-a-licious -- flakey, buttery, soft, tender, melt-in-your-mouth good. :)
I'll make 'em with purple sweet potatoes next time.

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