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, 22 November 2012

Vanilla Cake Take 2 -- gluten free, grain free, sugar free, birthday cake!

It's Aidan's birthday, and he wants a spiderman cake. This is the recipe I came up with for Karen to use. Vanilla buttercream frosting will help raspberries and blueberries adhere in the appropriate blue and red pattern. Delicious!


3/4 cup agave

1/2 cup organic butter
1 cup boiling water
1 tbsp organic vanilla extract

 2 tbsp ground chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon

1/2 cup finely ground raw cashews

1/2 tsp baking soda

4 eggs

2 cups almond flour 


preheat the oven to 345

1. pour boiling water over room temperature butter to melt it
2. when it is melted, add the agave and vanilla extract
3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes
4. add the baking soda
5. add the eggs and mix well
6. add the almond flour, and combine fully
7. add the finely ground cashews

8. scoop the batter into prepared muffin cups
9. bake for approx 30-35 minutes, until the cakes feel firm and springy to the touch
10. pour the batter into prepared pans (buttered and lined with parchment)
11. bake for 40-45 minutes, until the cake feels firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

This recipe makes 24 babycakes, or a couple of small layers. Double for a 2 L cake, although you might have a bit of batter left for a baby cake or two.

Buttercream Frosting for Vanilla Cake

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