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, 9 October 2012

Apple Tarts-- vegan, gluten free, yummy!

Who doesn't like apple tarts? These tarts are so sweet and tart and delicate, that they were the perfect thanksgiving dessert. We got the apples from a tree in my mother's yard. The flavour is machintosh but more sour. Spectacular. A full-bodied apple flavour that reminds me of apple orchards and childhood. Because of the sourness of the apples, I used more honey than I would normally. Perfection. Please adjust according to how tart your own apples are.



1/2 cup coconut sugar

1/2 tsp sea salt
1/2 tsp baking soda

2 tbsp arrowroot flour
2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)
2 tbsp evco

1. combine the ingredients, then set aside while you make the apple filling

apple filling:


6 cups  apples, cubed
1/2 cup honey (our apples were holy hannah sour -- really old fashioned tree apples from my mother's yard, the kind of apple flavour that screams 'apple'. If you use sweeter apples, reduce the honey! add lemon!
2 tbsp arrowroot flour
pinch of sea salt
1 tbsp ground vanilla
1 tbsp ceylon cinnamon


1. cube or dice the apples -- they were not sprayed, so I didn't peel them. Pretty!
2. combine the ingredients and stir well. Set aside. This will coax the secrets from the apples before you use the filling.

assembling the tarts:


1. preheat the oven to 345 and then do a little dance because you are happy and thankful
2. divide the dough into 24 equal pieces. Not being a savant, I just weighed mine and divided according to weight
3. prepare 24 silicone muffin cups (coconut oil is a good choice!)
4. roll out each piece of dough into a round just bigger than the muffin cup
5. put the dough into the muffin cups
6. scoop in 1/4 cup of the apple mixture into each dough-lined cup
7. spoon the remaining 'secrets' from the bottom of the bowl over each tart
8. bake at 345 for 45 minutes

No comments: