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!


Sunday, 30 April 2017

chickpea flour crackers *

Savoury crunchy little crackers, made with chickpea flour? Yes please. Simple and delicious.

equipment needed:

2 silicone baking mats or 2 pieces of parchment
2 baking sheets
rolling pin
mixing bowl
mixing spoon
measuring cups
measuring spoons


1 1/2 cups chickpea flour
1/2 tapioca starch

1/2 tsp sea salt
1 tsp baking soda
1/2 tsp xanthan gum powder
1 tbsp chili powder
1 tbsp mesquite
2 tbsp coconut sugar

1/2 cup coconut oil

1/2 cup water
2 tbsp apple cider vinegar

2 tbsp coconut flour if needed

sprinkle salt on top and bake


1. mix the dry ingredients together very well (a and b)
2. use a fork to mix in the coconut oil (c)
3. pour in the water and apple cider vinegar and mix well (d)
4. add coconut flour if too sticky (e)
5. roll out on 2 silicone mats using a piece of parchment to keep the rolling pin from sticking
6. using a butter knife, score it into squares, and sprinkle with sea salt
7. bake at 345 for 20 minutes
8. dehydrate further in the oven on 170 for a few hours for very crisp crunchy little crackers
9. store in an airtight container when fully cool

No comments: