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, 5 September 2011

Chocolate Baby Cakes. The usual: gluten-free and sugar-free, dairy-free and junk-free

These cakes have a light springy texture that puts me in mind of store bought chocolate cupcakes.  Unlike my gluten-free brownies -- which scream in-your-face fudgey goodness -- these have a more subdued, refined, calm, chocolate taste. They are lovely, and I bet they'd take chocolate frosting very well ... We ate 'em plain. My husband avers they are good enough to make up for the fact that I am annoying in many ways ...


1 1/2 cups boiling water
1/4 cup extra virgin coconut oil
1/4 cup ground chia seeds
1/4 cup ground flax seeds
1/4 cup hemp hearts
1 cup coconut sugar

1 tbsp cinnamon
2 tsp vanilla
1 tsp sea salt
3/4 cup raw cacao
1 tsp green leaf stevia

2 cups almond flour
1/2 tsp baking soda
4 eggs


preheat the oven to 345

1. combine coconut oil, water, chia meal, flax meal, and hemp hearts
2. add the cinnamon, vanilla, sea salt, raw cacao, and stevia
3. if you have one, puree it all using a stick blender. If you don't have one, don't worry. It will be fine. Just stir.
4. add the almond flour and baking soda
5. finally add the eggs
6. when the batter is well mixed, scoop it into 24 prepare muffin cups
7. bake at 345 for 30 minutes
8. allow the cakes to cool in the muffin cups before removing
9. store in an airtight container

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