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, 15 August 2013

Layer Cake Supreme-- chocolate! Gluten free, grain free, but you won't miss a thing.

We had a wonderful un-birthday while our guests were visiting. We don't get to enjoy our birthdays together -- or more realistically the KIDS' birthdays together, so we made up for it with lasagna and chocolate cake. Right??


1/4 cup agave
1/2 cup bittersweet callebaut chocolate morsels (or any other very high quality bitter sweet chocolate morsel you prefer) (100g)
1/2 cup coconut sugar
1/2 cup organic butter
1  cup boiling water
2 tbsp vanilla extract

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

1/2 cup raw cacao
1/2 tsp baking soda

4 eggs

2 cups almond flour 


preheat the oven to 345

1. pour boiling water over room temperature butter and chocolate morsels to melt them
2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar
3. add the chia seeds, vanilla, sea salt
4. add the raw cacao
5. add the eggs and mix well
6. add the almond flour, and combine fully
7. add the baking soda

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

I assembled the layer cake with a truffle ganache filling between the layers and a chocolate glaze covering the cake in a lovely layer of sheen and deliciousness. Plus, the glaze can hide a multitude of sins ... ;)

This recipe will make 24 baby cakes, or 3 x 8 inch layers. I guess it would probably make 2 of the 9 or 10 inch layers.

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