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, 13 August 2011

Chocolate Chip Baby Cakes for Papa Ed (Don't tell him they are gluten-free, sugar-free, and good for you ...)

Papa Ed doesn't like my brownies. Papa Ed likes the way chocolate cake from a bakery tastes, with thick fudge icing. I wanted to make some cakes to take with us to Oakville to share with Papa Ed, so I'm hoping these ones will not earn the thumbs down. We shall see. Will the copious quantity of callebaut save us? (Seriously, I think we went with the maximum chocolate-to-batter-ratio permissible by law.) Will this variation on our popular gluten free chocoloate chip baby cake recipe fit the bill? Will the soup├žon of raw cacao and carob in the batter give depth of flavour without compromising the sweetness? Stay tuned to find out ...

Or try them yourselves?


2 tbsp extra virgin coconut oil
3/4 cups warm water
2 eggs
1/2 tbsp apple cider vinegar
2 tbsp agave
3 tbps coconut sugar

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

2 tbsp ground chia seed
1 tbsp carob powder
1 tbsp raw cacao powder
1 cup almond meal
1/4 tsp baking soda

2 tbsp coconut flour

1/4 cup to 1/2 cup bittersweet callebaut chocolate morsels (or other good quality chocolate chips)


preheat the oven to 345

1. combine the warm water and coconut oil to melt the oil
2. make sure it's not too hot and add the eggs
3. add the coconut sugar, agave, apple cider vinegar, sea salt, cinnamon, vanilla, ground chia seed, raw cacao powder, and carob powder
4. mix well (I used an immersion blender)
5. add the almond flour and baking soda and mix
6. mix in the coconut flour
7. when thoroughly mixed, add the callebaut and stir
8. scoop into 12 prepared muffin cups and bake at 345 for 37-40 minutes
9. store in an airtight container when thoroughly cool

After the fact update: Papa Ed ate two of them and then declared that they were terrible so no one else would eat any. ;)

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