There is something about baking that is very soothing.  Maybe it’s the mixing of the ingredients with exact precision or maybe it’s the aroma of cinnamon and vanilla in the air.  Either way, I find baking to be quite theraputic.

So I made these Cinnamon Blondies with the intention of baking cookies. But once I mixed everything through, the batter was way too runny for cookies. I just put the whole batter into a square cake tin and this is the end result. As usual, this is completely grain-free, gluten-free, and low-carb. I really like this recipe as it doesn’t contain any eggs.  A lot of baking with coconut flour or even almond flour often turns out with a strong egg-y taste which a lot of people don’t like. This just tastes like a lot of cinnamon with a hint of almonds.

Cinnamon Blondies

1/3 cup coconut flour sifted
1 tsp baking powder
1/4 tsp salt
1 tbs cinnamon
45 grams honey (about 3 tablespoons)
250 grams almond butter (about 1 cup)
100 ml coconut milk
150 ml water

  1. Preheat oven to 175ºC.
  2. Combine the dry ingredients- coconut flour, baking powder, cinnamon and salt in a bowl.
  3. In a separate bowl combine the wet ingredients- honey, almond butter, coconut milk and water.
  4. Mix the dry into the wet ingredients.
  5. Stir with a wooden spoons until there are no lumps
  6. Grease a square cake tin with butter or coconut oil.
  7. Pour batter into the greased cake tin and spread evenly.
  8. Bake for 20-25 minutes.
  9. Cool on a wire rack.

Makes 24 slices.


This recipe used to be called Turkey Pot Pie but since then, I started eating chicken again.  I had a crazy aversion to chicken after a a couple of really bad food poisoning incidents.  It look a while but slowly but surely, I started eating chicken again.

This pie is the definition of comfort food and perfect for those cold winter nights.

Chicken Pot Pie with Almond Flour Crust

For the Filling

2 rashers of bacon, thinly sliced
1 onion chopped
1/2 tbs ghee
200 grams turkey thigh fillets, cut into chunks
1 carrot cut into cubes
1 cup button mushrooms sliced thinly
chicken stock (just enough to cover the turkey mixture)
2 tbs arrowroot (or cornflour)

  1. In a large pan with lid, melt the ghee and sautee the bacon and onion over medium heat.
  2. Add in the turkey thigh pieces, carrots, and mushrooms until cooked through.
  3. Add in just enough chicken stock to cover the turkey mixture.
  4. Make slurry with the arrowroot powder and a little bit of cold water.
  5. Add the slurry into the stock and turkey mixture.
  6. Lower heat and cook until the stock thickens.
  7. Remove from heat and distribute evenly to 2 remekins or small bowls.

For the Crust 

1 1/4 cup almond flour
1/4 tsp salt
1/2 tsp baking powder
1 egg
1/4 cup water

  1. Preheat oven to 175°C.
  2. Mix all dry ingredients together.
  3. Mix the egg and the water in a separate bowl.
  4. Combine the dry and the wet ingredients together.
  5. Spread the dough evenly on the ramekins filled with the turkey mixture.
  6. Bake in the oven for 20-25 minutes until the crust is golden.

Makes 2 generous servings.

I recently discovered swedes at my local green grocer. I believe they are called rutabagas in America, but I don’t recall ever seeing it there. They seem to be more commonly available in New Zealand and I can’t believe it took me this long to discover this vegetable. It looks like a cross between a beetroot and turnip with a slightly yellow creamy color with the slightest hint of a deep beetroot like color on the outside.

Compared to a potato, a swede is much lower in calories and carbohydrates making it my new favorite root vegetable. I’m generally not a huge fan of mashed potatoes but I loved the taste of this recipe.  I used macadamia oil which gives it a nutty taste but I’m sure it’ll be just as good with butter.

Creamy Mashed Swede

450 grams swede
1 tbs macadamia oil
1/2 tsp salt

  1. Peel and chop the swede into small cubes.
  2. Boil the cubed swede in water until tender.
  3. Drain.
  4. In a food processor, add in the remaining ingredients and process until smooth.
  5. Serve warm.

Makes 4 rich servings.

It was a beautiful weekend but the weather has definitely gotten colder.  I can always tell the change in seasons from the produce at my local green grocer.  It’s the end of Summer and the start of Autumn and I’m seeing the ends of stone fruits as well as the first of the pumpkin and sweet potatoes.

I love roast pumpkin.  And I love ketchup. So why not combine the two?

You can see that I left the skin on the pumpkin.  It’s partly because I’m lazy and partly because I think the skin is delicious.  The Homemade Ketchup is easy peasy.  All you have to do is put everything in a jar and shake it up.

Homemade Ketchup

300 grams organic tomato paste
1/4 cup water
1/2 tsp salt
1/4 tsp cumin
1/4 tsp mustard powder
1/4 tsp cinnamon
1/8 tsp cloves
2 tbs apple cider vinegar
5 drops stevia

  1. Put all ingredients in a jar and shake until mixed through.
  2. Will keep in the fridge for 1 month.

Pumpkin “Fries”

1/2 buttercup pumpkin
1 tbs coconut oil
1/2 tsp salt

  1. Preheat oven to 175° C.
  2. Cut pumpkin into 1 cm thick crescents.
  3. Melt coconut oil. (I use a cast iron skillet).
  4. Coat the pumpkin crescents with the melted dripping and sprinkle on the salt.
  5. Bake for 40 minutes until cooked through and crisp on the outside.

I grew up eating peanut butter and jam on saltine crackers and to this day it’s the only thing that makes me feel better whenever I get sick.

I came up with this recipe which is super easy and only requires 2 ingredients.  While it’s not as crispy as a saltine- it’s  nice substitute that will not spike your blood sugar.

Basic Crackers

100 grams almond flour ( 1 cup)
1 egg white

  1. Preheat oven to 175ºC.
  2. Mix the egg white and the almond flour to form a soft dough.
  3. Roll the dough out evenly between 2 sheets of baking paper using a rolling pin.
  4. Cut the dough into even sized crackers of rectangular shape.
  5. Bake for 10-15 minutes until golden brown.
  6. Cool completely before enjoying.
  7. Store in an airtight container in the fridge.

I like to make 10 large crackers. But I have also tried to roll the dough out thinner to make 20 smaller crackers.