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!


Tuesday, 24 December 2013

Shape Cookies -- the non-sugar sugar cookies

With Christmas coming up, I thought it would be fun to do some festive shape cookies. This recipe is flavourful and delicious, and can be spiced up if you desire. The addition of extra cinnamon, perhaps some all-spice, ginger, or cloves might suit some. I stuck with vanilla and a little ceylon cinnamon for extra sweetness.


1/4 cup coconut oil -- melted
1/2 cup coconut nectar
2 tbsp vanilla extract
1 tbsp lemon juice
(next time add 10 drops orange essential oil)

2 tbsp ground vanilla bean (next time add 1 tbsp ginger + 1 tbsp carob powder)
2 tsp ceylon cinnamon (next time add 3 tsp ceylon)
1/2 tsp sea salt
1/2 tsp baking soda

1/4 cup chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour

coconut sugar or xylitol or erythritol to sprinkle on top (optional)

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  between 2 pieces of parchment. Cut into desired shapes.
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool
6. store in an airtight container

Now the thing about some of the ingredients versus more traditional grain flours is you can use a lot more flavour to get a nice taste. I use more vanilla and more salt even with almond flour and coconut flour. Especially coconut flour. Very useful flour, but can have a stultifying effect on flavours. So, extra vanilla, says I.

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