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!


Friday, 19 August 2011

Toasted Seed Cookies with dirty little secrets -- No nuts, you crazy kids. Also, gluten free, grain free, and sugar free.

 When I made the toasted seed cookies last time, I doubled up on the seed toasting and grinding, so I had some containers of toasted and ground seeds all ready to go in the fridge.  This time, I decided to get darker and dirtier than last time. I'm weird like that. Anyway, these, too, taste great, and have nary a nut, grain, gluten, dairy, or sugar to boot.

Eat up and then let me know how much you like 'em.


1/2 cup pumpkin seeds
1 cup sunflower seeds
1 cup shredded coconut

2 tbsp extra virgin coconut oil
1/2 cup cooconut sugar
2 eggs

1/4 cup flax meal
1/4 cup hemp seeds

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

1/4 tsp baking soda

1/4 cup toasted sesame seeds
1/4 cup carob powder
1 tbsp water


1. toast the sunflower and pumpkin seeds for 30 minutes at 300 C.
2. toast the shredded coconut for 15 or 20 minutes at 300 C.
2b. If you need to toast your sesame seeds, do so in a dry pan over low heat on the stove top. You can grind these little cuties in a coffee grinder. BTW I used black sesame seeds this time, not white.
3. grind up the pumpkin seeds, sunflower seeds, and coconut in a food processor or fancy blender. Mortar and pestle?
4. preheat the oven to 345
5. combine the coconut oil (melted), coconut sugar, and eggs
6. mix in the sea salt, vanilla, and cinnamon
7. add the flax meal and hemp seeds
8. add the baking soda
9. mix in the toasted seeds and toasted coconut
10. add the carob powder and ground and toasted sesame seeds along with 1 tbsp water
11. mix really well
12. put spoonfuls on a lined baking sheet, and flatten with a wet fork
13. bake for 16 minutes

Makes 2 dozen or so depending on size. Store in an airtight container.


Sara said...

Stacey... a bit confused over the sesame vs. sunflower seed... I think you might have referred to the sesame AS sunflower once or twice. Also, when do you add the sesame seeds? Do you crush them with the others? :) Thank you!

stacey said...

Sara, I was clearly operating on only half a brain. Sorry about that. I have changed the incorrect instances of sunflower-sesame, so hopefully it all make sense now ... :) I used a coffee grinder to grind my sesame seeds, and added them last with the carob powder. However, I doubt the sky would fall if you add them with the others ...