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!


Wednesday, 16 December 2015

Brownies -- the best in the world

It feels like time to revisit this brownie recipe. These brownies will make brownie-lovers weep with gluttonous euphoria. These brownies will tempt the pickiest of dessert eaters. These brownies .... okay, well, they won't save the environment or even the economy, but damn they are so good.

And they are cruelty free. Vegan and fair-trade. I would urge you to be careful and picky in your chocolate selections. The vast lion's share of chocolate sold here is produced using child slave-labour. Always look for fair trade for your cacao.

So, these are moist and rich, chewy and cakey all at once. These are the perfect symbiosis of decadence and apotheosis. Dazzling, tantalizing, and very close to perfection.

The amazing thing, friends, is that they are also real food. And can be made with either almond flour or sunflower seed flour, depending on your nut-free needs.

So go ahead, make yourself something so naughty that it's just simply nice.

equipment needed:

hand blender -- aka immersion blender
seed grinder
mixing bowls
mixing spoons
measuring cups
measuring spoons
kettle for boiling water
2 square silicone baking pans (8x8 each)
cooling rack

wet ingredients:

1 1/2  cup pitted honey dates
1 1/2 cups boiling water
1/2 cup extra virgin coconut oil 

1 cup coconut nectar
1 tbsp apple cider vinegar
1  tbsp vanilla extract 

1/2 cup ground hemp hearts -- should practically be a paste

dry ingredients:

1/2 cup tapioca starch
1/4 cup chia seeds, finely ground
1 cup sunflower seed flour
1/4 cup coconut flour

1 tbsp ground vanilla 
1/2 tsp sea salt
1 tsp baking soda
2 tsp cream of tartar

1 cup raw cacao powder

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.


preheat the oven to 345

1. pour the hot water over dates in a bowl, and let sit for about 10 minutes to soften, along with the coconut oil, so it can  melt
2. in a separate bowl, combine all the dry ingredients save for the coconut sugar for sprinkling. mix really well until completely homogeneous
3. To the melted coconut oil, water, and date mixture add the coconut nectar, apple cider vinegar, and vanilla extract,  and I will add the hemp hearts at this point, then puree the whole thing with a hand blender (immersion blender)
4. mix the pureed wet ingredients into the dry ingredients
5. divide the mixture into 2 square silicone baking pans
6. sprinkle the top with a little coconut sugar (or a lot -- I like a lot -- a couple of tbsp not tsp)
7. bake at 345 for 60 minutes
8. allow to cool in the pan before removing

No comments: