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, 20 November 2015

** Tea cookies v 2.0

Simple cookies like this are a basic comfort food in my opinion. These are full of amazing goodness, so you can enjoy them not only to sooth your rumpled soul but also to fuel your beautiful body. Some of my favourite ingredients for cookies and cakes these days are chickpea flour and sunflower seed flour. A perfect nut-free combo that can go to school with you, or stay home with all the cool vegans.

This are great. Simple, tasty, and good for you. Make the dough ahead. The longer they sit in the fridge, the easier it will be to work with.

It's really important not to try to roll them out the way you would a traditional cookie dough. You will find it much easier to work with if you are rolling the dough on either a piece of parchment or a silicone mat. Cover the dough with a piece of parchment so the dough doesn't stick to your rolling pin.

equipment needed:
grinder (for chia seeds and sunflower seeds)
silicone mats
baking sheets
parchment paper and rolling pin
measuring spoons
measuring cups
cookie cutters


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

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

1/4 cup coconut oil
1/2 cup warm water
2 tbsp vanilla extract

1. combine dry ingredients
2. combine the hot water and coconut oil in a measuring cup to let the oil melt
3.  add the lemon juice, vanilla extract, and water
4. make this into a beautiful dough, wrap it in parchment, put it in an airtight container and let it chill for a few hours. This will make the dough come together beautifully, too, and will be much easier to roll out and to work with. Maybe 4 hours? Or overnight? If you try to work with it right away, it will probably be too sticky and tricky.

roll on a silicone matt using a sheet of parchment on top of the dough
cut with cookie cutters
bake at 345 for 20-25 minutes

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