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, 10 July 2017

Upside down Apple Cake -- gluten-free, vegan, nut-free

My Bubbi Sarah was a tiny and tough old woman who came here from Poland when she was a young girl. She'd witnessed a tremendous amount of change in her life by the time she died after the new millennia at the age of 102, but one thing was constant -- her love of making the old traditional favourites for her family's eating pleasure. She'd make mandelbrot, poppy seed cookies, roasted eggplant, and her famous apple cake. With a nudge she'd say "Did you try the apple cake? It's good. I made it."

I miss that. So I always think of Bubbi Sarah when I bake an apple cake.

Now, I can't claim to hold a candle to her apple cake. This one is lovely, however. The cake is delicate, soft, spongey, and moist, with perfect integrity, and a light sweetness and spiciness. I'm sure Bubbi Sarah would have been baffled by my use of millet and buckwheat flours, but I like to think she would have enjoyed it.

If, like me, you are allergic to wheat, or if you simply want a change, this gluten-free, nut-free, vegan cake is wonderful.

I love the way an upside down cake looks, with a pretty pattern in apple slices on the now-top. I sprinkle coconut sugar liberally to affect a sort of caramelization on the now-top, and it's a thing of pleasing deliciousness.

round 8 inch pan, coated with coconut oil and parchment
mixing bowl
mixing spoon
cutting board
measuring spoons
measuring cups


1/2 cup millet flour
1/4 cup tapioca flour
1/2 cup buckwheat flour

1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp tonka bean powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground ginger
1 tsp ceylon cinnamon

1/4 cup coconut oil
3/4 cup warm water

1/2 cup coconut sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

2 tbsp coconut sugar
1 apples, cored and sliced


preheat the oven to 345 degrees

1. prepare the apple and the pan
2. cover the bottom of the pan with parchment, then cover the parchment with coconut sugar sugar and apple slices (e)
3. combine the warm water and coconut oil (part c) and set aside
4. mix together the dry ingredients from a) and b) in a bowl
5. mix the ingredients from d) into the ingredients from e)
6. using a whisk, combine the wet ingredients with the dry ingredients
7. pour the batter over the sliced apples
8. bake for 30 to 35 minutes at 345
9. cool and invert onto a plate

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