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!


Saturday, 8 July 2017

Double Chocolate Muffins -- gluten free, vegan, and awesome

I whipped these up on the spur of the moment when my husband and son needed a quick lunch to take with them.

The goal was to make these as nutritionally dense a possible, and super yummy.

These ticked all the boxes.

I combine black bean flour, cacao, shredded coconut,  tapioca flour, and oat bran. These may not be traditional flours, but each one brings something excellent to the flavour, texture, and nutritional punch of these muffins. Because they are wheat and gluten free, as well as nut free, they are a pretty safe bet for an on-the-go snack.

Bonus: they mixed up in just a few minutes, so they were into and out of the oven in a hurry.

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
muffin tray or silicone muffin cups and baking sheet


1/4 cup black bean flour
1/4 cup raw cacao powder
1/2 cup tapioca flour
3/4 cup coconut sugar
1 cup shredded coconut
1 cup oat bran

1/2 tsp xanthan gum
1/2 tsp sea salt
1/4 tsp tonka bean powder (Optional)
1 tsp baking soda
1 tsp cream of tartar

1/4 cup avocado oil
1 cup water
1 tbsp apple cider vinegar

1/2 cup chocolate chips


preheat the oven to 345

1. combine the ingredients from a) and b) in a bowl, and mix really well.
2. add the ingredients from c) and combine. I like to use a whisk!
3. stir in the chocolate chips (d)
4. scoop the batter into 12 muffin cups
5. bake at 345 for 35 minutes
6. cool and remove from tray/cups
7. store in the fridge in an airtight container

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