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, 3 October 2011

Toasted Seed Cookies with Apricots -- gluten-free, coconut nectar sweetened, and yummy

I continue in my efforts to make nut-free goodies. These goodies are good. They are a sweet cookie treat, but not too sweet, and a very satisfying snack.

I really really like these. If you are someone who dislikes the taste of dried apricots, they are not for you. I highly recommend getting the organic, unsulfured apries, not the sulfured kind. I personally find digestive distress from the bright orange ones despite how much more appealing they look than their burnt umber cousins.

Again, I've used my concoction of toasted seeds and coconut. No particular flavour of the seeds or coconut is dominant, so even if you find yourself squeamish at the thought of coconut, I don't think this will be off putting. To be honest, I am not a big coconut liker. And the taste of raw coconut to me is both stultifying and unappealing. That's just me. But these, with their toasted taste, are a big winner in my -- albeit biased -- books.

I especially enjoy the chewy texture of this particular riff on the toasted seed cookie song. Hope you do, too.


1/2 cup coconut nectar
1/4 cup extra virgin coconut oil

1/2 tsp sea salt
1 tsp ground vanilla bean
1 tbsp ceylon cinnamon (to me, ceylon is the king of cinnamon. I also have korintje and saigon, and find them delicious, but the mellow sweet delicate spiciness of the ceylon blends effortlessly and easily with every recipe)

2 organic egg

1/2 cup ground flax seeds
4 cups roasted ground seeds/coconut  (any ratio of pumpkin seeds, sunflower seeds, and shredded coconut all processed together is fine -- for roasting them, please refer to the earlier seed cookie recipe)
1/4 cup hemp seeds (no shell)

1/4 tsp baking soda

1 cup chopped dried apricots (use the 'natural' kind if you can)


preheat the oven to 345

1. combine the coconut nectar and coconut oil with the spices and the eggs
2. add in the flax, roasted seeds, and hemp
3. add in the baking soda
4. stir in the apricots
5. drop spoonfuls on a lined baking sheet, and flatten with a damp fork
6. bake at 345 for 16 minutes
7. store in an airtight container in the fridge

makes 3-4 dozen depending on size

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