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!


Monday, 6 June 2011

Coconut and Seed Cookies -- Nut free for once, for pete's sake

I haven't gotten my organic pumpkin seeds or sunflower seeds yet, but I thought it would be a fine day to do some nut-free, gluten-free, sugar-free, dairy-free, grain-free baking none-the-less. You're probably asking yourself why on earth anyone would want to do that. Well, the reasons are many. One is that since my baking often uses almond flour, it is often not appropriate for situations where there are nut allergies such as schools. I have a feeling my kid is going to starve when he starts school, because our diet is really very nut dependent. We'll have to take more forays into the world of sunflower seeds and pumpkin seeds, methinks. Reason number two is that I myself prefer a diet that leans on seeds and nuts instead of grains. Reason number three is that without sugar, the cookies can cause less of a systemic inflammatory reaction to those who are sugar sensitive, and these cookies can be enjoyed as a healthy snack instead of just a rare treat. Finally, in my hopes that there might be a little something for everyone in this blog, I am eschewing dairy once again. I apologize to all vegans out there, because I have opted to use eggs in this recipe. Really, they need it for togetherness and texture. I assure you that my eggs are from pastured happy chickens from a small nearby farm on which everyone does their part and everyone enjoys their lives. For those of you who think I'm crazy for caring about that sort of thing, you might be in the wrong place, but welcome none the less. :)

Yes, so I was moved to concoct these shredded-coconut-heavy cookies, using once again the rich and buttery tasting hemp seeds, along with chia and flax. The coconut nectar, spices, and sea salt hint at caramel in the flavour. To me, they are quite yummy. I haven't yet asked my husband if he'd sit in the dark with a them and a glass of milk, but I'll guess the answer is no. That is a behaviour he reserves for brownies. However, I think they are a successful gluten-free, nut-free, sugar-free concoction. So, yay.

Try 'em and let me know what your opinion is!


2 tbsp extra virgin coconut oil
2 tbsp warm water
1/2 tbsp apple cider vinegar
2 tbsp coconut nectar
1 egg

3/8 tsp sea salt
1/2 tsp ceylon cinnamon
1/2 tsp saigon cinnamon
1/2 tsp korintje cinnamon
(or you can just use 1 1/2 tsp of cinnamon)
black pepper
1 tsp ground vanilla
1/4 - 1/2 tsp wildcrafted ground stevia leaf

1/4 cup hemp seeds (sans shell)
1/2 cup flax meal
2 tbsp chia seeds

1/4 tsp baking soda
3/4 cups shredded coconut


preheat the oven to 345

1. combine the coconut oil with the warm water to melt it
2. add the coconut nectar and apple cider vinegar
3. add the eggs whenever the mixture is cool enough
4. add the cinnamons, vanilla, black pepper, stevia, and sea salt
5. add the hemp seeds, flax meal, and chia seeds
6. stir in the baking soda
7. mix in the shredded coconut
8. put by teaspoon onto a lined baking sheet and flatten with a fork
9. bake at 345 for 18 minutes

Makes approx 2 dozen cookies. Allow them to cool fully, then store in an airtight container in the fridge.


monkeygirl said...

Can I use regular cinnamon? What is cinnamon black pepper? I'm going to try these!!

monkeygirl said...

I am such a dork! Black pepper was on the next line. I'm over worked and tired:(

stacey said...

Hey there Monkeygirl
Thank you for reading and thank you for commenting!
You can certainly use just plain ol' cinnamon. I got three different types of cinnamon from this online company that sells me my organic ground vanilla bean (www.vanillafoodcompany.ca) which is why I have three different types of cinnamon. Kind of ridiculous. But I can promise you these cookies will be fine with just one kind! Cinnamon black pepper sounds so intriguing that I wish it was real :) I'm sorry you are overworked and tired. I hope you get some rest, and enjoy these cookies. Let me know how they work out for you!

best wishes, and thanks again for reading and commenting


stacey said...

omg now I'm the dork. I didn't recognize you from the tiny little photo ... HI VEGGIE FRIEND :)

Anonymous said...

...seeds yum! coconut YUCK!! sigh. suggestions???

stacey said...

Well, sometimes coconut that is toasted lightly before using might be more enjoyable ... Or you could just make the ones with nuts ;)
I just got some sunflour and pumpkin seeds, so will make some cookies that feature them this week.

Coconut seems to have a lot of haters. Too bad. It's really amazing for you ...

To be honest, I've never been a huge fan, but since I've started to use it in cooking so much, I've developed more of a taste for it.