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, 20 April 2017

Buckwheat Muffins with Hemp hearts and Ginger **

Buckwheat is one of those tricky flours. The texture makes  for spongey, cohesive baked goods, but the flavour can be strident with certain other flavours. Cinnamon and buckwheat are not a harmonious combination for me. However, vanilla and maple can make buckwheat purr.

Here I was inspired to add a hint of ginger to the mix, and I find it pleasing. We've done these muffins without the ginger, and they are exceptionally yummy. Definitely one of our favourites.

These muffins have just a handful of ingredients, mix up in about 5 minutes, and bake in 30. Definitely an easy recipe to make. The part that takes the longest is scooping the batter into the muffin cups.

equipment needed:
mixing bowl
measuring cups
measuring spoons
mixing spoon
muffin cups (I use silicone muffin cups on a rectangular baking sheet)


1 cup coconut sugar
2 cups buckwheat flour
1/2 cup tapioca starch

1/2 tsp sea salt
1 tsp ground ginger
1 tsp baking soda

2 cups water
1 tsp vanilla extract
2 tbsp apple cider vinegar

1 cup hemp hearts

1. combine dry ingredients (a and b)
2. add water, vanilla and vinegar, and whisk
3. add hemp hearts
4. scoop into 24 muffin cups
5. bake at 345 for 30 minutes

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