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, 6 October 2013

Faux Graham crackers

1/2 cup soft butter
1/4 to 1/2 cup coconut sugar
3 tbsp coconut nectar or yacon syrup (or another liquid sweetener you enjoy)
1/4 cup water

1/2 tsp sea salt

1 teaspoon ceylon cinnamon
1 tbsp ground vanilla bean
1/2 teaspoon baking soda

2 1/2 cups spelt flour


preheat the oven to 345

1. combine the ingredients in the order listed
2. roll 1/2 the dough on a lined baking sheet (I like to cover it with a piece of parchment while rolling to prevent sticking.
3. score into square pieces before baking. I also pricked them with a fork to make them look cute
4. repeat with the other 1/2 of the dough
5. bake for 12 minutes at 345
6. I  then 'dehydrated them in the oven for a couple of hours at 170 (or use whatever is your oven's lowest setting) so that they were very crisp
7. cool, then store in an airtight container. Can be stored at room temperature.

No comments: