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!


Monday, 22 October 2012

More School Muffins -- gluten free, grain free, nut free, apple-y goodness

More nut free muffins. After the success of last week's carrot and raisin muffins, I thought I'd try shredding apple to add to these. I used sunflower seeds and coconut flour in these ones, and the taste is wonderful. The texture is delicate, and they are very moist. Variety is the spice of life, or so I've heard.


2 cups water
1 cup dates
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
2 tsp ground ginger
1 tbsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded apple


preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes
2. puree with with a hand blender
3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again
4. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour
5. stir in the shredded apple
5. scoop the batter into prepare muffin cups
6. bake at 345 for 50 minutes

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