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!


Sunday, 21 April 2013

socca crackers revisited

Savoury and thin, crisp and delicious. Also, grain free, gluten free, and vegan. Oh yeah!


1 cup water
1/2 cup extra virgin coconut oil, melted
1/4 cup apple cider vinegar (the good kind, yo)

2 cups chickpea flour

1 tsp sea salt
1 tsp ground cumin
1 tsp chili powder
1 heaping tbsp dried oregano
plenty of black pepper


preheat the oven to 300

1. combine the coconut oil, water, and vinegar
2. add the chickpea flour and whisk until blended
3. mix in the spices, sea salt, and herbs
4. spread on two lined baking sheets -- I used a rubber scraper to get it pretty even
5. bake at 300 for 30 minutes (switching the trays around halfway through)
6. 'crisp' in the oven for 2 more hours at 200 (I will place a wire cooling rack on a baking sheet and put the socca directly on this for air circulation to help it crisp)
7. when cool, break into pieces and store

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