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, 19 November 2015

** Soft cookies -- chickpea flour cakies

There are people who live here who are big fans of the spongey kamut flour kakies that we've been making. Today I decided to mix things up by using chickpea flour and sunflower seed flour. If you are unfamiliar with sunflower seed flour, I have to tell you, I've never seen it in the store. But it's one of my favourite things to bake with. I use raw sunflower seeds, and grind them to a fine powder in my little coffee grinder. They offer such a delicate texture to baked goods, and are such an affordable alternative to almond flour. Additionally, goods baked with sunflower seed flour can go to school. Not, I mean, to get an education. Just for ... yumminess.

equipment needed:

seed grinder for chia and sunflower seeds
measuring cups
measuring spoons
mixing bowl
mixing spoon
baking sheet and silicone mat or parchment paper


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

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

1/4 cup coconut oil
2 cups hot water
1 tbsp vanilla extract

scoop heaping spoonfuls onto a lined baking sheet and bake at 345 for 30 minutes

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