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, 16 October 2011

Banana Bread -- gluten free, dairy free, grain free, fulla seeds ... Good! Especially with Butter! ;)

This banana bread is moist and filling, and pays flavour homage to the old standby of banana and chocolate. What it ain't got is empty calories and blood sugar spiking refined carbs. What it has got is my high protein twist involving such goodies as nut flours, ground seeds, and bitter sweet chocolate. Come on now, who says good for you has to taste bad?


1 banana, mashed (not pureed)

1 cup boiling water
1/4 cup extra virgin coconut oil
1/2 cup coconut sugar
1/2 cup ground flax seed
1/4 cup chia seeds
1/4 cup hemp seeds (no shell)

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

1 cup  pecan meal
1 cup almond flour (blanched)

4 eggs

1/2 tsp baking soda

1/2 cup chocolate chips (bittersweet, best quality you can get your sweaty little hands on)


preheat the oven to 345

1. combine the boiling water with the coconut oil, coconut sugar, seeds, and spices. Allow to sit for 10 minutes
2. mix in the banana
3. stir in the pecan and almond flour
4. add the eggs and mix well
5. stir in the baking soda, mixing thoroughly
6. add the chocolate chips
7. pour into a prepared loaf pan (I lined a glass one with parchment paper)
8. bake at 345 for 55-60 minutes, or until it feels firm when lightly pressed
9. allow to cool in the pan after baking, or if you lined the pan with parchment, remove from pan and allow to cool before you remove the parchment.
10. serve with or without butter
11. store in an airtight container

1 comment:

Jessica said...

Sounds amazing, anything gluten free for banana bread with a few less ingredients? for the beginner baker?