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, 18 August 2012

Chocolate Brownie Cake -- a double layer extravaganza

It's Papa Ed's birthday. That means chocolate cake. Here's hoping today's effort pleases!!


4 tbsp agave
1/2 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer) (100g)
6 tbsp coconut sugar
6 tbsp organic coconut oil
1 cup boiling water

4 tbsp ground chia seeds
1 tbsp ground vanilla bean
3/4 tsp sea salt
pinch chili pepper finely ground
a little black pepper finely ground
3 dark roast or espresso beans, finely ground
2 tbsp finely ground black sesame seeds

1/2 cup raw cacao

1/2 tsp baking soda

3 eggs

1 1/2 cups almond flour 


preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them
2. when they are melted, add the agave and coconut sugar, 
3. add the ground chia seeds, ground sesame, vanilla, sea salt, chili pepper, and black pepper
4. add the raw cacao
5. add the eggs and mix well, followed by the baking soda
6. add the almond flour, and combine fully
8. scoop the batter into prepared muffin cups
9. bake for approx 30 minutes, until the cakes feel firm and springy to the touch
10. pour the batter into prepared pans (buttered and lined with parchment
11. bake for 35 minutes, until the cake feels firm and springy to the touch

makes 2 x 8 inch round layers
or 18 baby cakes

Post dinner follow-up: The cake is a roaring success. It is delicate and dense and moist and light all at the same time. This is a very dark cake, and the glaze ventures towards truffle. Served with a light and delicate honey vanilla ice-cream, it was a phenomenal taste sensation. I am not a huge dessert person, and I will simply say fabulous. Fab. U. Lous. Try it.

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