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!


Thursday, 16 August 2012

Pre-baked Mini Pizza Crusts -- Aka Flat Bread

Pre-fab pizza crusts. I bet you could stick a stack of these in the freezer, and grab some out for pizza that bakes up in only a few minutes. Anyway, Kim needed flat bread for pizza, so I one upped and made mini pizza crusts proper. Check it!

each one is 50 g of dough

ready to roll

ready to bake

ready to bake

ready to use

lil' cute pizza crust


1 1/2 cups warm water
1 tbsp honey
1 tbsp yeast

3 tbsp extra virgin coconut oil
1/2 cup ground chia seeds
1 1/2 cups almond flour
3 + cups kamut flour (whole grain, finely ground)

3 tbsp apple cider vinegar

1 1/2 tsp sea salt
1 1/2 tbsp dried oregano


1. proof yeast ( combine warm water, honey, and yeast in a bowl or large measuring cup)
2. combine the other ingredients
3. add the yeast and water mixture to the other ingredients
4. mix and knead, adding more kamut flour if needed to achieve an elastic and soft but not sticky dough
5. knead for a while (or use a mixer -- that's what I do)
6. divide dough into 50 g balls
7. roll each one flat and bake it. If you are not going to use it for pizza, give it an extra sprinkle of sea salt, and some rosemary for good measure, if you like. I kind of curled the edges up because these are for pizzas that are to be baked on the barbecue, and I thought that would help keep stuff from running off into the fire. If you are just going to bake it, or just use it for flat bread, you can certainly skip the edge rolling extravaganza.

makes 30 mini (thinnish) pizza crusts (Same amount of dough as would make 3 large rectangular thin crust pizzas)

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