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, 5 December 2011

simple cookies -- but gluten free, grain free, dairy free, sugar free, you know the drill

These are simple cookies. The kind you eat with tea. My son ate 8 of them. Oops.


1/2 cup coconut oil (organic smooth)
3/4 cup coconut sugar
1/2 cup water
2 eggs
1 tsp apple cider vinegar

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

1/4 cup ground chia
4 cups almond flour
1/2 tsp baking soda

xylitol for sprinkling on top


preheat the oven to 345

1. combine the warm water, coconut sugar, and coconut oil
2. mix in the eggs and apple cider vinegar
3. add the vanilla, cinnamon, and sea salt
4. mix in the chia
5. add the baking soda and almond flour, and mix well
6a. scoop by spoonful onto a lined baking sheet, and flatten with a wet fork
6b. sprinkle the tops with a little xylitol if desired then whisper kind words to your three year old
7. bake at 345 for 20 to 25 minutes
8. store in an airtight container when fully cool

makes 2 trays of cookies

As far as I'm concerned, these cannot hold a candle to the peanut butter cookies. But, in my mind, nothing much does. :) My husband thinks they are great with a cup of tea, and is delighted by the fact they are still soft after a week.

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