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, 20 November 2011

Maple Pecan Cookie Bars -- gluten free, grain free, vegan, good for you

It's good to mix things up. I tell myself this as I stubbornly force my infatuated gaze away from the peanut butter in my fridge. Shows strength of character, I tell myself. I can do this. I can make something that doesn't involve peanut butter.

 I make cookies every week to send with my son to preschool. So my cookies have to be kid friendly (what's the point otherwise?), and I don't mean just sans nudity and sans expletives. (Speaking of expletives -- I unwisely dropped the f-bomb in front of my son a couple of weeks ago, but managed to convince him that what I had really said was 'frog'. As in 'Oh FROG' when an error resulted in a large mess and much frustration. He still thinks I am being unfair blaming amphibians for my own missteps ... But I digress.) Cookies have to taste good enough that grubby little hands will stuff them in sticky little mouths and ask for more. Hopefully these will fit that bill. They also have to be real food and sustaining so a bunch of three year olds are properly fueled for art-making, mischief making, and general good-spirited learning. I made a similar concoction in the summer that vibed on walnut, raisin, and chocolate, and I do realize I am walking the line with these ones. But, heck, I had a bad week, and I'm in a mood to live dangerously. Maple and pecan is a long standing, well respected combination, so on the strength of that, I will challenge the kids this week to these cookie bars, and defy them not to enjoy them.

Eat the cookie bars!

(Sorry, was that scary?)


3/4 cup boiling water
1/2 cup flax meal
1/4 cup maple syrup

1/4 cup extra virgin coconut oil
1/2 cup coconut sugar
1 tbsp apple cider vinegar

1 tsp sea salt
1 tbsp ceylon
2 tsp ground vanilla
black pepper

1/2 cup hemp seeds (hemp hearts)
3 cups blanched almond flour

1 cup raisins
1 cup chopped pecans


preheat the oven to 345

1. combine the flax meal, boiling water, and maple syrup and let sit for 10 minutes
2. add the coconut oil, coconut sugar, and apple cider vinegar
3. add the cinnamon, vanilla, sea salt, and black pepper
4. add in the hemp seeds
5. add the almond flour
6. add the raisins and pecans
7. press into a rectangular baking dish lined with parchment
8. bake at 345 for 50 minutes
9. cut into bars
10. store in an airtight container when cool

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