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, 17 November 2013

Vegan Bagels

So, my 5 year old son suggested we make bagels. This is the recipe he came up with.


1 1/2 cup warm water
1 tbsp bread yeast

2 tsp sea salt
1/2 cup barley flakes
1/4 cup white chia seeds ground up
4 cups spelt flour

big pot
baking soda (approx 2 tbsp)


1. I use my kitchen aid mixer (dough hook) and do the following: add the salt, water, chia seeds, and barley to the bowl
2. add the spelt flour
3. add the yeast
4. put the bowl into the mixer
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes. I did mine by weight,
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 26 minutes at 345, switching the positions of the trays halfway through

makes 24 bagels -- delicious while warm -- can be stored in an airtight container in the fridge once thoroughly cooled on a baking rack.

Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.

Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)

I hope that made sense.

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