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

*** Really Good Cake -- Simple Cake -- gluten free vegan cake

This cake is amazing. It's a wonderfully spongey, simple, tasty, moist, delicious cake. Goooooooood cake. Really good cake.

Buckwheat flour tends to have a particular and strong flavour, and I am usually loathe to use it outside of very specific applications.  However, the ingredients in this cake balance it all perfectly and there is nothing about this cake that isn't just delicious. It's just ... lovely.

Don't bother me I'm imagining it with fresh strawberries that have been sliced and stirred together with a touch of maple syrup and a pinch of sea salt, all spooned over top, releasing all their secrets ...

Sorry, what did I miss?

Anyway, this cake is just a perfect spongey lovely cake. I can't wait to make it again.

equipment needed:

square silicone cake pan
mixing bowl
mixing spoon
measuring cups
measuring spoons


1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
1 tsp xanthan gum

1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

1/2 cup coconut oil
1 1/2 cup warm water


preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. pour the batter into the silicone pan and bake at 345 for 45 minutes
(or bake as individual cupcakes for about 35 minutes)

45 minutes 345 degrees

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