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, 7 March 2013

Gluten Free Vanilla Baby Cakes --The School Version

My son thought it would be fun to share a treat with his classmates on Wednesday when he officially turns five. His suggestion was cupcakes, because apparently that is what is done. He then changed his mind and said he'd like to share some cantaloupe and honeydew melon with everyone. But on the off-chance he chnages his mind again, this is what I came up with. The no-nuts, no-nonsense, sweet-enough but still good for you school-appropriate gluten-free vanilla babycake. Enjoy!


3/4 cup agave

1/2 cup organic virgin coconut oil
1 cup boiling water
1 tbsp organic vanilla extract

 2 tbsp ground chia seeds
1 tbsp ground vanilla bean
3/4 tsp sea salt
1 tsp ceylon cinnamon

1/2 cup finely ground hemp seeds

1/2 tsp baking soda

4 eggs

1 cup finely ground sunflower seeds
2 cup finely ground shredded coconut


preheat the oven to 345

1. add the coconut oil to the boiling water and let it sit until it melts
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 finely ground sunflower seeds and finely ground shredded coconut, and combine fully
7. add the finely ground hemp seeds

8. scoop the batter into prepared muffin cups
9. bake for approx 35-40 minutes, until the cakes feel 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 3 L cake, although you might have a bit of batter left for a baby cake or two.

White Chocolate Glaze

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