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!

:)

Friday 10 January 2014

Maple Pecan Sweet Baby Cakes! -- a little bit naughty, and a little bit nice -- definitely not for Babies

To me this is more cake than muffin. The French for baby cake is petit-gateau, so let there be no confusion -- these are small cakes, not cakes for babies.

This is the second version of these decadent delightful little morsels. As a vegan, I am inclined to use coconut oil, which is just so gorgeous in baking. For those who are a little more traditional, the combination of butter, maple syrup, pecan, and date is heavenly. A sprinkle of coconut sugar on top ups the ante and gives you an ideal aesthetic experience. The presence of chia gives great blood-sugar stabilizing.


Ultimately these are delectable, fully delicious, and everything you could want in one full-flavoured, maple-pecan-datey little package. Sweet.






ingredients:

1/4 cup organic butter (or coconut oil)
1 cups hot water
1/4 cup maple syrup
2 tbsp cup coconut sugar

2 tsp egg replacer + 1/2 cup water

1 tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tbsp ground vanilla powder
1/2 tsp cinnamon

2 tbsp ground chia seeds


1 1/2  cups (whole grain but finely ground) spelt flour
1/2 tsp baking soda

1/2  cup chopped dates
1/2 cup chopped pecans


coconut sugar to sprinkle on top generously


preheat the oven to 345


1. combine ingredients in the order listed
2. scoop bater into prepared muffin cups
3. sprinkle coconut sugar on top
4. bake muffins for 30 minutes

makes 16 muffins!!

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