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!


Thursday, 27 February 2014

Almond flour wafers -- a vegan, gluten free, awesome and crisp little cookie

For personal familial reasons relating to but not limited to systemic inflammatory response, the reading of 'Wheat Belly', some mysterious rashes, a nodding acquaintance with depression, and a cupboard that contains almond flour and coconut flour, we've been off gluten containing grains entirely lately. We've been subbing in such goodies as the aforementioned almond and coconut flour, with generous accompaniment of chias. I've made a version of this thin crisp cookie many times in the past, and have always found them pleasing. Whether or not they will hit the same note for my husband as his favourite spelt flour version, I don't know. However, I'm perfectly delighted with the results. For anyone unfamiliar with coconut nectar, it is a perfectly lovely, flavourful, body-friendly liquid sweetener that will not blow the back of your head off with sweetness, but it does such a beautiful job in cookies like these.


1/4 cup coconut oil -- melted
1/2 cup coconut nectar
2 tbsp vanilla extract

2 tbsp ground vanilla bean
1/2 tsp sea salt
1 tsp ceylon cinnamon

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

sprinkle of eythritol for the top


1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  in two parts  and cut into perfect squares after trimming the  edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container

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