Since I started my anti-candida diet, the biggest challenge was finding a healthy, gluten-free, diary-free and sugar-free dessert or a treat. I think the first couple of weeks were the hardest for me, with pretty much constant sugar cravings at all times of the day. Difficult as it was, I took it as a sign that clearly my sugar dependence was something I had to fight against and decided to go cold turkey for the first few weeks. This tactic helped a lot and made me feel so much better, as day by day cravings were lighter and less frequent and after some time I figured out I could actually do without sugary treats.
Now that I can manage my sweet tooth much better, I still think you do need an occasional treat, especially if you can make it healthy. And I just so love the sweet side of baking and cooking. So time came for me to try out some anti-candida friendly sweet recipes. I must admit it has taken a few good attempts and experiments before I started creating sweet treats that could be shared with others and posted on the blog. Gluten-free baking was one part of the challenge, as itâ€™s something relatively new to me, so getting my head around the tastes and consistency of various flours (read: how to make cookies or biscuits that taste great and have good consistency, at the same time) took a few stabs. And as I currently only use two sweeteners: stevia and xylitol, it was quite a good way of figuring out which one goes better with which kind of ingredients. Iâ€™m sure there will still be plenty of experiments to come with some ups as well as downs, but I can say Iâ€™m getting there.
Now that I feel Iâ€™ve grasped the art of gluten-, diary- and sugar-free sweets, you can expect more desserts coming up on the blog and theyâ€™ll surely be even healthier and better for you than before. And I promise theyâ€™ll still be deliciously tasty and enjoyable not only for candida sufferers.
For me, the best way of testing if a dessert is truly delicious is giving it to my husband, whoâ€™s not on the anti-candida diet. If he likes it, I can be pretty sure itâ€™s yummy. And he loved these flapjacks so much! You should see the surprise on his face when he found out what theyâ€™re made of!
This recipe requires no baking, just freezing. Youâ€™ll be surprised how cooked buckwheat groats with addition of almond butter transform into delightful dessert.
125g buckwheat groats
75g buckwheat oats (or gluten-free oats)
170g unsweetened almond butter
125g coconut oil (or butter), softened
3 tbsp xylitol (or sweetener of your choice)
Whole almonds to decorate
Line a rectangular tray (12cm x 25cm) with baking paper.
In a pan, bring salted water to a boil. Add the buckwheat groat and cook for about 15 minutes until soft.
Place the buckwheat groats, almond butter, coconut oil or butter and xylitol in a food processor and process until fairly smooth.
Add the buckwheat oats and mix until combined.
Transfer the mixture onto the tray and even out with a wooden spoon, pressing gently. Decorate with whole almonds.
Place the tray in the freezer for about 20 minutes. Take out and cut into squares.
Keep in the refrigerator.