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, 22 May 2017

Gluten Free Wafer Cookies -- simple, vegan, and tasty

There's something to be said for simple, crisp, delicate wafer cookies. These remind me a little of graham wafers, and super simple to whip up, and taste really good. I prefer to make my own concoction of gluten free flours -- I get control over the taste and texture that way, and this one is very pleasing to me. However, you are welcome to sub in equal quantity of your favourite gluten free flour blend if you prefer. These keep well in an airtight container on the counter, and are perfect with a cup of tea. Or smores ... bet they'd make great smores ...

equipment needed:
rolling pin
2 silicone mats or baking parchment
2 baking sheets
measuring cups
measuring spoons
mixing bowl
mixing spoon
butter knife


1/2 cup tapioca flour
1/2 cup sweet brown rice flour
1/2 cup millet flour
1 cup sorghum flour
1/2 tsp xanthan gum

3/8 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
(optional but very delicious 1 tsp ground ginger)

1 cup coconut sugar

1/2 cup coconut oil

1/2 cup water
1 tbsp apple cider vinegar
(optional 1/2 tsp vanilla extract)


1. preheat the oven to 345
2. in a bowl, combine the ingredients from a) b) and c), and mix until completely distributed
3. using a fork, combine the coconut oil with the flour mixture
4. add in the water etc from e), and mix until combined into a nice dough
5. knead it a few times
6. divide the dough into 2 parts
7. roll each part out into a large rectangle, and then score into squares using a butter knife
8. place each mat or parchment onto a baking sheet and bake for 20 to 30 minutes in a 345 degree oven, switching the places of the 2 trays halfway through the baking time
9. cool and then remove from the tray
10. store in an airtight tin on the counter

divide into 2 parts
roll onto 2 silicone baking mats
score flattened dough into squares
bake at 345 for 20-30 minutes

Sunday, 21 May 2017

Decadent Apple and Maple upsidedown cake

Buckwheat and maple do magical things together.  Buckwheat is one of those slightly difficult flavours -- like that person at your party that is hard to get a long with. But pair it with maple, and suddenly everyone will want to be its friend. This apple cake is toothsome and delicious, and so pretty. I know apple usually wants cinnamon -- but with buckwheat, I highly recommend against it. Cinnamon and buckwheat just don't get a long very well.

1 cup hot water
1/2 cup unrefined coconut oil

2 tbsp apple cider vinegar
1 cup maple syrup -- I like to use the darkest I can find for this recipe for more maple flavour
1 tsp vanilla extract

(for a sweeter cake add 1/4 to 1/2 cup coconut sugar/ cane sugar)

1/2 tsp sea salt
1/4 tsp tonka bean powder (or ground vanilla bean) *** leave out if unavailable
1/2 cup tapioca starch

1 tsp ground ginger

2  cups buckwheat four

1 tsp baking soda
2 tsp cream of tartar (or instead of baking soda and cream of tartar, use 2 tsp baking powder)

2 apples -- one sliced into thin lovely slices, the other diced (Galas, pink ladies, or your favourite cooking apple) (you're welcome to peel them if you prefer)

1. generously coat a deep round pan with coconut oil
2. lay a round of parchment in the bottom,

3. generously layer the bottom with coconut sugar or brown sugar and lay lovely slices of apple around in a pretty pattern. (don't skimp on the sugar here)

preheat the oven to 345

1. combine the hot water and coconut oil (a)
2. when the coconut oil has melted, add in the other wet ingredients (b)
3. combining  the dry ingredients  together (c)
4. using a whisk, combine the ingredients from c with the wet ingredients
5. stir in the apple chunks
5. pour the batter over the apples slices

bake at 345 for 40 minutes or until the cake is springy and bounces back when lightly pressed

when the cake has  cooled, run a knife or spatula around the sides, put a plate over the pan, and turn over. Remove the parchment.

Monday, 1 May 2017

Everything inside -- vegan pockets ***

It's a proven fact that if you put any food inside another food -- julienne strips of veggies inside rice paper wraps, chickpeas and veggies inside triangular pastries, zesty tomato goodness inside yeast dough -- people will eat it. People love pastry. That's a thing, right? People love eating things inside things. Veggie sushi rolls? Even using cabbage leaves to hold a bunch of avocado and cashew cream makes for a hearty and tasty bite.

But my mandate here today was to make something that didn't need to be eaten right away -- so goodbye cabbage leaf roll up, goodbye sushi roll, good bye rice paper cold roll. I love you all, but go away now. Byebye.

My mission is freezer food. So, here goes. I wanted to make a soft yeast pastry, roll it out thin, stuff it with goodness, seal it, then freeze it unbaked to stock my freezer with things that can be thrown into the oven or toaster oven. I label the outside of the bag with what it is, and how long it takes to bake from frozen.  One answer to a quick dinner.

This is called "find stuff in the freezer and use it".

mixture 1 -- faux beef crumbles and veggies with cumin and marjoram

dough balls, 50g each, ready to be rolled

it doesn't have to be perfect!

good enough

ready for the filling!

a couple of table spoons is enough

single layer on a silicone sheet and baking tray, ready for the freezer or oven

keep it simple!

mixture 2 -- faux chicken crumbles with edamame and tamari/sesame oil/coconut sugar

step one

step 2

step three

step 1

step 2

step three: fold it over easy does it

press the edges closed all the way around

step one variation 
step two variation -- wait for it

step three variation -- lift the edges to the centre and press

press all the way from the centre out to one end

ta da

now press all the way out to the other end

ta da again!!

pick it up

silicone pans are great for freezing the pastries or for baking the pastries

once they are frozen, I will bag them and label the bag with the filling and the cooking instructions

filling 1:

1 onion finely diced, cooked in a pan with 2 tbsp coconut oil and a sprinkle of sea salt

1 cup chopped celery
1 cup diced carrot
1 cup diced sweet potato
1 cup diced potato
1/2 cup green peas

1 tsp cumin
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp marjoram
1 tsp chili powder -- optional

 1  tsp sea salt (to taste)

1 package 'faux beef' crumbles,(or 'faux chicken' crumbles, tofu, or a couple of cups of cooked lentils or split chickpeas)


1. cook the onion
2. add the other vegetables and spices
3. cook until done
4. stir in the beef crumbles and cook well

filling 2:

1 onion diced + 2 tbsp coconut oil cook in a pan with a sprinkle of sea salt

1 cup chopped celery
1 cup diced carrot
1 cups diced sweet potato
1 cup edamame

2 tbsp tamari
1 tbsp coconut sugar
pinch of garlic powder (or more if you can tolerate it)
1 tsp sesame seeds
drizzle sesame oil
1 tbsp apple cider vinegar

1 package faux chicken crumbles ( or tofu cut into very small bits)


1. saute onion with coconut oil and sea salt
2. add other veggies and seasonings and cook until done
3. add faux meat and cook


yeast dough pastry:

2 cups water
2 tbsp coconut sugar
1 tbsp yeast

1/2 cup tapioca starch
3 1/2 - 4 cups kamut flour
1 cup almond flour
2 tsp sea salt

1.  combine water, coconut sugar, and yeast, and let proof
2. mix together the dry ingredients
3. add the yeast slurry to the dry ingredients, and form into dough. Knead by hand or in a mixer
4. let rise and punch down.
5. when ready, divide into 50 g balls
6. roll out the balls with a rolling pin, put some filling in, and close them up
7. move carefully to a pan to either go in the oven or in the freezer. Freeze them in a single layer on silicone or parchment lined trays. When they are fully frozen, bag them in ziplock bags, and label the outside with the filling and the baking instructions, as well as the date you made them.

bake from fresh at 345 for about 30 minutes
bake from frozen at 345 for about 45 to 50 minutes