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, 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.

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