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 it’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. I’m sure there will still be plenty of experiments to come with some ups as well as downs, but I can say I’m getting there.

Now that I feel I’ve grasped the art of gluten-, diary- and sugar-free sweets, you can expect more desserts coming up on the blog and they’ll surely be even healthier and better for you than before. And I promise they’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, who’s not on the anti-candida diet. If he likes it, I can be pretty sure it’s yummy. And he loved these flapjacks so much! You should see the surprise on his face when he found out what they’re made of!

This recipe requires no baking, just freezing. You’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.

Bon appétit!
Lena x

Buckwheat groats and almond butter flapjacks (anti-candida)
Buckwheat groats and almond butter flapjacks (anti-candida)

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