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!


Saturday, 17 December 2011

Peanut Butter Ginger Shape Cookies -- gluten free, not vegan

I can never leave well enough alone.
Try these!


1 cup crunchy organic peanut butter
1/2 cup honey
2 tbsp coconut oil
2 eggs
1 tbsp raw apple cider vinegar

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

1/4 cup ground chia seed
1/2 cup flax meal

1/4 tsp baking soda

4 cups almond flour


preheat the oven to 345

1. combine the honey, peanut butter, and coconut oil
2. add the apple cider vinegar and eggs
3. add the ginger, cinnamon, sea salt, and vanilla bean
4. mix in the ground flax seed and the ground chia seed 
5. add the baking soda
6. stir in the almond flour
7. I don't know what seven is for.
8. stir it all together. If you do it right, you should be cursing me by the time you manage to mix in all the almond flour. The dough has to be 'dry' enough to roll.
9. roll between 2 sheets of parchment, cut into shapes, and put the shapes on a prepared cookie sheet.
9.5 dip the cookies into a mixture of cinnamon and granulated sweetener such as coconut sugar or xylitol if desired
10. bake at 345 for 10 minutes
11. store in an airtight container when cool

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