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!


Tuesday, 14 August 2012

Chocolate cookie revisited -- gluten free, sugar free, chocolate cookies

Chocolate is much loved in this household. My son's friends all like it too. So, these little cookies are a big hit with those young and those old. A great thing about these cookies is they are great for you. Another great thing about these cookies is they are really delicious. And they have a lovely texture! Nom nom nom ...


1/4 cup extra virgin coconut oil (organic and unrefined)
1 cup pitted honey dates
1/4 cup water
2 eggs

1/2 cup raw cacao
1 tbsp ground vanilla bean
1/2 tsp sea salt

1 cup shredded coconut
1/4 cup ground flax
1/4 cup ground black sesame seeds
1/4 cup white sesame seeds
1/2 cup ground raw cashews
1/4 cup ground chia seeds

1/2 tsp baking soda

1 cup almond flour


1. combine the hot water and dates, then puree with an immersion blender. Add the coconut oil and puree again. Finally, add the eggs, and process with the immersion blender until smooth. 

2. stir in the raw cacao, vanilla bean, and sea salt. If you are nuts like me, you can add a little black pepper.

3. mix in the shredded coconut, ground flax, ground sesame seeds, ground cashews, ground chia seeds, and baking soda (I gave the shredded coconut a whirl in the grinder to make it more ground than shredded).

4. finally stir in the almond flour.
5. I chilled for a few hours before baking because I had to go out. This allowed me to roll the dough into small balls for very round little cookies
6. scoop small spoonfuls onto lined  baking sheets
7. flatten with a wet fork and bake at 345 for 14 minutes
8. cool on a wire rack
9. store in an airtight container when cool

makes 4 dozen (depends on size!!!) but watch out they'll disappear before they are cool enough to pack up ...

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