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!


Saturday, 2 November 2013

Maple Pumpkin Cake -- triple layer! gluten free! Happy Thanks giving!!

We were invited to my mother-in-laws for dinner on Thanksgiving-ish. To supplement the offerings (Turkey, squash, green beans, mashed potatoes, apple pie), I made a vegan roast and a pumpkin cake. Here is my triple layer pumpkin cake. Yummy.

2 cups pumpkin puree
1/2 cup coconut oil
3/4 cup maple syrup

4 eggs
1 tbsp vanilla extract
2 tbsp lemon juice

1/2  tsp sea salt (1 tsp sea salt)
2 tsp ginger
2 tsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
2 tbsp ground vanilla bean

1/16  tsp nutmeg
1/16 tsp cardamom
1/4 tsp allspice

1/4 cup ground white chia seeds

1/2 tsp baking soda
2 cups almond flour

2 tbsp coconut flour

1 cup grated sweet potato

date frosting

1 cup dates
1 cup boiling water
1 cup coconut oil
1/2 tsp sea salt
2 tbsp vanilla extract
2 tbsp lemon juice
20 drops orange essential oil (optional)

1.  combine the cake ingredients and divide evenly into 3 prepared small round cake pans -- grease generously, and line with parchment
2. bake at 345 for 45 minutes
3. remove and cool
4. if possible, freeze before using
5. combine frosting ingredients, and puree with hand blender
6. chill thoroughly
7. spread on and between layers of cake

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