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, 10 November 2015

** Little Kamut Kakies -- vegan cookie-cakes

Simple soft lightly sweet pastry, halfway between a little cake and a little cookie. These are very popular in our household of bread lovers. Spongey and comforting.

equipment needed:

measuring cups
measuring spoons
mixing bowl
stirring spoon
baking sheets
silicone mats or parchment paper


1 cup scotch oatmeal
1 cup kamut flour
1/4 cup ground chia
1/2 cup tapioca starch
1/2 cup coconut sugar

1/2 tsp sea salt
1 tsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp baking soda
2 tsp cream of tartar

2 cups boiling water
1/4 cup coconut oil


1. combine dry ingredient
2. in a separate bowl, mix water and coconut oil and let it melt
3. add the wet to the dry, and stir to fully incorporate
4. scoop spoonfuls of  this thick batter onto lined baking sheets (I like to use silicone baking mats on baking sheets, but parchment would work too.

bake at 345 for 25-30 minutes

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