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!


Friday, 2 December 2011

Vanilla Honey Cake -- a gluten free, grain free super yummy cake to temp you

I am forced to ask myself: is it possible to love peanut butter not wisely and too well? As I find myself sneaking it into a vanilla honey cake, I guess the answer is yes. That, and the fact that I am talking to myself are both cause for concern.

The tastes of peanut butter is not overwhelming in this cake. It is a super moist, light, delicate, and yummy taste. My husband thought it tasted like more.

The cake is pretty darn good if I do say so myself. Thank you Bubbi Sarah. I seem to take after you both in the love of baking, and the tendency to toot my own horn about it. I miss you.


1/4 cup coconut oil
1/2 cup honey
1/4 cup peanut butter
1 1/2 cups hot water

1/4 cup chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon

4 cups almond flour

2 eggs

1/2 tsp baking soda


preheat the oven to 345

1. combine the honey, peanut butter, coconut oil, and hot water
2. add the chia seeds, vanilla, sea salt, and ceylon cinnamon
3. add the almond flour and the baking soda
4. add the eggs
5. prepare a baking dish by greasing it with coconut oil.
6a. pour the batter into a large rectangular glass baking dish (3 L baking dish)
6b. think of someone you love
7. bake at 345 for 45 minutes
8. store in an airtight container when fully cooled

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