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, 28 February 2013

Pizza Crescents

So, these little crescents can be made ahead of time and frozen, so that you don't have to do any prep on the day. I made them for my son's birthday party. I froze them single layer on a baking sheet (lined with parchment) so that on the day I could just pop them in the oven. Simple!!! Tasty!!! These crescents are not gluten free, BUT there is a gluten free crust option for an open pizza.



1 cup  warm water
1 tbsp honey
1 tbsp yeast

1 tbsp oregano
2 tsp sea salt
2 tbsp apple cider vinegar

1 cup almond meal
1/4 cup ground chia seeds
1/2 cup quinoa flakes
1 cup kamut flour
1 cup spelt flour


1. combine water with honey (should be ‘bath’ temperature)
2. add yeast, stir, and let sit.
3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)
4. Add proofed yeast mixture and stir to combine and form into dough
5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.
6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.

when ready, divide the dough into 40 gram pieces. Roll each piece into a ball, then flatten. 

Each batch makes approximately 2 dozen


1 lb ricotta
2 eggs
2 cups tomato sauce
340 grams mozzarella cheese, shredded
sea salt and pepper to taste
1 1/2 tsp dried basil

mix well!

1. place a couple  tablespoons of filling  in the middle of each circle of dough
2. fold over and secure the edges, rolling them slightly
3. bake at 345 degrees for about 30 minutes, or freeze in a single layer on a cookie sheet, then bag in an airtight bag for future use.

these can be baked from frozen at 345 for 40 minutes

I had leftover filling so I spread it on this:

1/2 cup + 2 tbsp water
2 tbsp ground flax
2 tbsp ground chia seeds
1/2 tsp sea salt
1/2 tbsp oregano
1/4 tsp baking soda
1 cup almond flour
2 tbsp coconut flour

Which made a really terrific gluten free pizza crust. Yum!

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