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!


Monday, 1 February 2016

Comforting Oat Bran Cakies -- vegan soft cookies

We love the soft and spongey texture of these little cookies. They are comforting and simple. I made these ones a little sweeter than the Kamut cakies -- but with 2/3 of a cup of coconut sugar, these are not extraordinarily sweet, either.


grinder for chia seeds
mixing bowl
mixing spoon
measuring cups
measuring spoons

silicone mats and baking sheets


2 cups boiling water
1/4 cup coconut oil
1 tsp vanilla extract (organic)

1 cup organic kamut flour
2/3 cup coconut sugar
1 cup oat bran
1/2 cup tapioca starch
1/4 cup ground chia seeds

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


1. combine the boiling water with the coconut oil and let melt, then add the vanilla extract
2. in a large bowl, combine all the dry ingredients (B and C)
3. add the wet ingredients (A) once the oil has fully melted, and stir to combine
4. scoop the batter onto a silicone lined baking sheet by teaspoonful
5. bake at 345 for 24 minutes
6. depending on size of cookie, will make approx 40

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