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, 7 October 2011

Chickpea Flour Crackers -- a continuing addiction gets out of hand ...

First of all, let me say: Miss Kristanne, this one's for you.

Now let me say: I am addicted to this stuff. I could sit there in the dark eating it like some kind of crazy cat lady while the years whiz by in a Brigadoon induced time leap. Dangerous, dangerous food. But holy moly it's good. This and the chocolate energy bars are my weaknesses ...

Finally, I should probably admit I have knowingly offered these highly dangerous substances to other people -- friends, colleagues -- thoughtlessly rendering them similarly addicted. Evil, evil Stacey.

One of my friends is truly addicted to these as well, so today we made some together. Dang, are they good. The ingredients have varied a little, which is why I have posted this recipe again, but this time with a warning:

consumption of the results of this recipe can lead to yummy noises and mild euphoria ...


1 cup water
1/2 cup extra virgin coconut oil, melted
1/4 cup apple cider vinegar (the good kind, yo)

2 cups chickpea flour

1 tsp sea salt
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 heaping tbsp dried marjoram
1 heaping tbsp dried oregano
plenty of black pepper


preheat the oven to 300

1. combine the coconut oil, water, and vinegar
2. add the chickpea flour and whisk until blended
3. mix in the spices, sea salt, and herbs
4. spread on two lined baking sheets
5. bake at 300 for 30 minutes (switching the trays around halfway through)
6. 'crisp' in the oven for 2 more hours at 200 (I will place a wire cooling rack on a baking sheet and put the socca directly on this for air circulation to help it crisp)
7. when cool, break into pieces and store

As you can see, this recipe is simple to make. Because it is very crispy, it is a little lengthy in the cooking time. But so very worth it. And not labour intensive.

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