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

Savoury Lunch Muffins -- a gluten free, grain free, sandwich maker

In a search for something to reduce systemic inflammatory reaction, we've decided to try going grain free for a few weeks to see if that helps.  Alas we are traditionalists, and we favour sandwiches for lunch. These are perfect for cheese, tomato, and spinach sandwiches. The batter is too fragile to bake as a loaf -- would make far too fragile slices to have good functionality in that form, but as muffin shapes, they are great, and make cute little sandwiches.


2 cups warm water
1/4 cup extra virgin coconut oil (organic and unrefined)
1 tbsp apple cider vinegar

1 tsp sea salt
black pepper
pinch chili powder
1 tsp marjoram

1/4 cup ground chia
1/2 cup flax meal
1/4 cup coarsely ground sunflower seeds
1/4 cup coarsely ground pumpkin seeds
1/4 cup hemp hearts (shelled hemp seeds)
1/4 cup ground sesame seeds
1 cup shredded coconut, ground a little

4 eggs

1/2 tsp baking soda
2 cups almond flour


1. combine the ingredients in the order listed
2. scoop into 24 prepared muffin cups
3. bake at 345 for 35 minutes
4. let cool partially before removing from cups, then fully cool on a rack
5. store in an airtight container

makes 24 little lunch buns


Claire said...

Do you think it would be possible to substitute coconut flour for the shredded coconut?

stacey said...

Hi Claire! Thanks for visiting my blog. Shredded coconut and coconut flour behave completely differently. But if you don't want to use shredded coconut, you can sub in the quantity of something else like ground pumpkin seeds, sunflower seeds, hemp seeds. They will behave more like shredded coconut. Hope that helps!!