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, 6 November 2011

Peanut Butter and Honey Cookies -- Gluten free, grain free, sweetened with honey

You many notice that my peanut butter rut is continuing. Resulting in a peanut butter cookie rut. Sigh. I have dodged and weaved a little with this recipe, and have gone smooth instead of crunchy for the peanut butter. And in homage to the classic sammie, I've damned the torpedoes and spiked the dough with unpasteurized honey from Kincardine. Full of micronutrients, full of flavour, and just so darn classic. The resulting cookie is a sweet little treat that will satisfy you with a cup of tea, or take the edge off when you need a snack. 


1 cup peanut butter (organic smooth)
1/2 cup unpasteurized honey
2 eggs

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

1/4 cup ground chia
3 cups almond flour
1/4 tsp baking soda

1. combine the peanut butter and honey
2. mix in the eggs
3. add the vanilla and sea salt
4. mix in the chia
5. add the baking soda and almond flour, and mix well
6. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork
7. bake at 345 for 14 minutes
8. store in an airtight container when fully cool

makes 5 dozen small cookies (2 very full trays)

No comments: