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

Millet oat bran cookie bars

There are so many reasons why these are a great little tea cookie bar. 1) they are so easy to make. 2) they aren't too sweet 3) they are comforting 4) what's not to like?

I've been keeping a tin of these on my counter for the past number of weeks -- not that they last that long, but I've been making a new batch each time the tin is empty.

I slip a few into a snack box for my son to take to school with him, and my husband grabs one a few times a day with his tea when he needs a quick nibble. Sometimes I go 1 cup oat bran and 1 cup large flake rolled oats, but either way they are nice and simple.

equipment needed:
2 square silicone pans
mixing bowl
mixing spoon
measuring cup
measuring spoon


1/2 cup tapioca starch
1/2 cup sweet brown rice flour
1/2 cup millet
2 cups oat bran
1 cup shredded coconut
1 cup coconut sugar

1/2 tsp sea salt
1 tsp baking soda

1/4 cup coconut oil

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


1. preheat oven
2. combine the dry ingredients from a) and b)
3. using a fork, work in the coconut oil until it's all combined and sandy looking
4. add d) and mix well
5. divide the batter between 2 square silicone pans and bake for 20-25 minutes at 345
6. remove from the oven and cool
5. using a blunt object like a metal spatula edge, cut into bars -- I do 32 per pan
6. when cool, remove from the pans and store in a cookie tin.
7. makes 64 cookie bars

25 minutes 345

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