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

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