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

plain simple muffins -- vegan, gluten free, and wholesome

School muffins. School muffins with raisins. No nuts. No grains. No nonsense. Vegan!!

These little cuties are simple to make, and have such a simple, pleasing taste. Comforting.

The batter is made of such goodness as chickpea flour and sunflower seed flour

equipment needed:
mixing bowl
measuring spoons
measuring cups
mixing spoon
seed grinder
silicone muffin cups and baking sheet or muffin pan and liners


1 cup coconut sugar
1 1/2 cup chickpea flour
1/4 cup ground chia seed
1 cup ground sunflower seeds
1/2 cup tapioca starch

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

1 1/2 cups hot water
1/4 cup coconut oil

1 cup raisins (or chocolate chips)


1. in a bowl: put all the ingredients except water, coconut oil, and raisins
2. mix well until completely combined
3. in a separate mixing bowl, combine the hot water and coconut oil, and let it melt
4. mix the wet and dry ingredients together
5. finally, stir in the raisins
6. scoop into 24 small prepared muffin cups
7. bake at 345 for 30 minutes

No comments: