The recipes you will find I this blog will definitely be wheat, dairy and soya free. They are also free from refined cane sugar. They are mostly treat recipes – I find cooking most of our day to day meals not so challenging, I think this is true for most other sufferers? In time I may add some of the savoury foods that help us pack more veg into our day to these pages.
I have been on the Anti-candida diet, I am not completely recovered, but a lot better. I allow myself some natural sugars. I’m trying to find a balance that works well for myself and my husband along with our two young boys. Sweet things are a treat! But we all love them and want them more than is good for us. I’m trying to give my family healthier treats. Xylitol is a good substitute as far as flavour and carbs is concerned, but seems to be a very refined product. Therefore, I am trying to find natural alternatives too. I am using both and hoping for the best, after all we can only strive for balance in an imperfect world. I tried Stevia for a little while, but found it difficult to work out quantities. Perhaps I need to give it another try!
These little beauties are quick and delicious and probably quite healthy ;-) They are not excessively sweet!
3/4 cup peanut butter
3/4 cup chopped dates
3 tablespoons coconut oil
1 tablespoonish vanilla
1 cup chopped nuts, your choice of variety, I like mixed
1 cup desiccated coconut (toasted if you like)
1 cup rice crispies (I use rice cakes and cut them up, as the crispies mostly have added sugar and other things on, three rice cakes makes your cup)
Place your chopped dates in something that has a lid and soak them in just enough boiling water to cover, put on the lid ;-).
Toast your coconut if desired. Measure and mix dry ingredients.
Now drain the dates of most of the excess water.
Add your coconut oil and vanilla essence, whizz with a stick blender or in a blender.
Is your peanut butter salty? If not add a couple pinches of salt.
Stir in peanut butter.
Combine wet ingredients and dry ingredients.
Spread evenly in a sealable container or two.
Refrigerate for about 30 minutes till set.
Slice up, enjoy!
Alternative: instead of chopped nuts use 1/2 cup toasted sesame and 1/2cup sunflower seeds. Also increase the peanut butter and sweetener option to 1 cup each. As the seeds take more to coat.
You could try adding some chocolate drops of your choice…
These are quick to put together recipes. Take some time to chill right down before churning in your ice-cream maker. I find that chilling in the freezer (the ice-cream not me, tempted some days though, would anyone think of looking for me there? Might get some peace…) ’til it gets just a little frozen around the edges means quicker in the ice-cream maker. My ice-cream maker (from Lidl) can churn up to 1 litre, (I think this may be a bit optimistic) this recipe is about 750ml and it fills it right up once processed. It is so lovely and soft-servish right out of the ice-cream maker, but watch out for it freezing to the bottom of your makers bowl!
Chocolate coconut cream ice-cream
2 boxes coconut cream, (500ml) (chill one in the fridge until needed)
4 tablespoons cocoa powder, (30-35g) (check its dairy free – these guys do one http://www.therawchocolatecompany.com)
2 tsp. vanilla essence (10ml) (or if you prefer use a vanilla pod and steep in the cream when warmed)
Pinch salt (if you like)
1 tablespoon arrowroot (15ml) or corn flour powder (or Agar flakes use according to pack instructions)
1/2cup almond milk, (125ml) (or your choice of milk, be careful here, some milk will not thicken)
3 eggs separated (use whites for some other delicious project, v good for almond/sesame crackers #)
6 tablespoons xylitol (90gr) (or sweetener of your choice)
Place 1 of the boxes of coconut cream in a pot over a medium heat to melt. Once fairly hot add the cocoa and whisk in until smooth.
Heat one box or 250ml of the coconut cream in a pot. Add cocoa powder to the heated coconut cream and whisk. Combine cornflower or arrowroot with milk, and add egg yolks. Add to cocoa and coconut mix. Return to heat and allow to thicken. Remove from heat, whisk in the second box of coconut cream and also the Xylitol. Place in a large bowl or plastic container in the deep-freeze to chill for a couple of hours. (I leave it till its just freezing around the edges)
Churn according to ice-cream machine instructions.
For chocolate peanut butter ice-cream, leave out the eggs and add 4 tablespoons peanut butter 70-75g (I like the slightly salted peanut butter for this, but watchout for added sugar, if there is no salt in the peanut butter I add about 1/4 tsp), add this in while the mix is still warm, before adding the second box of coconut cream. I also add ½ tablespoon Xylitol.
For Vanilla Coconut cream ice-cream just omit the chocolate and 1 tblsp Xylitol (Reduce to 75g) and add a little extra vanilla. This is really good with chocolate sauce ;-)
For Raspberry ice-cream (v good with chocolate brownies) Remove the seeds from 400g raspberries (I used frozen) and add to vanilla ice-cream recipe (omit vanilla). You may need to use about 6 1/2 tblsp xylitol (100g)
I decided I couldn’t live without mayo anymore. All the shop ones have sugar in – not allowed on Anti-Candida diet! But homemade with xylitol ment un-cooked egg…! So have had to experiment with cooking and xylitol – I really like the results – and tested on sister-in-law who can eat the real stuff and she really enjoyed too. Adapt to your taste – I like my mayo tangy-ier and sweeter than the shop stuff usually is here in the UK. Also with eggs being different sizes you may need a little more of this or that.
Cooked mayo with xylitol
one whole egg and one yolk
5 tbsp cider vinegar (75ml)
5 tsp xylitol
1 level tsp salt
2 tsp mustard powder
1/2 tsp paprika (optional)
oil of your choice.
Whisk this little lot together with a about 1/2 cup oil. Put over a medium heat, and whisk almost continually. I say medium or you will be here all day. I whisk ’til it’s just starting to make tiny boiling bubbles. Cool pot in sink or bowl of cold water whisking to help it cool quicker and keep it smooth. Add oil ’til the mayo tastes right and is thickish – it will thicken completely only when cooled in the fridge. (If you start to get scrambled egg effect, just use a stick blender and whizz very thoroughly – have done this so i know!)
I love mine with home-made spicy falafel and salad. Also made a tuna, lettuce and chick-pea salad with this mayo – my son ate his all up!
To make this without cooking just blend all the ingredients together adding oil a little at a time. You can use an ordinary hand beater or just about any form of wizzing aparatus. As i am no longer pregnant this is what i nomally do. I also usually just use 2 whole eggs. If you use quite a lot of oil so as to get it nice and thick it tends to taste about right I think. Keeps in the fridge for ages, but to be on the safe side you should probably use it up fairly quickly.
For those with severe allergy intolerance this recipe might be useful. I find that while i’m pregnant my intolerance is teribble and I can’t eat anything made in a shop. I have to buy ingredients and make everything myself. So here is the ice-cream I invented – its really yummy and a serious treat! But if you want to share it and enjoy it more than once you will probably need to double the recipe!
Really Chocolatey Ice-cream
1 carton (250ml) coconut cream – open at the bottom and drain off the water
40g of chocolate – 100% cocoa solids (I use Willie’s Supreme Cocoa, Venezuelan Black – Caremera Superior)
20g coconut fat or plain solid veg fat.
21/2 tblsp xylitol
Melt the coconut cream and chocolate together. Whisk to combine well. Cool pot in sink of cold water. Refridgerate until the cream thickens, then beat well with electrick beater to add as much air as possible – freeze. Try not to eat it all at once.
This turns out really creamy with no icicles due to the removal of the water from the cream. I have made a Vanilla version, but as yet not perfected the recipe! As soon as I do will get it up here.
I finally did it! Been meaning to figure a way to use these little beasties in a way we would all actually enjoy for ages. In fact the ones I got in my organic veg-box from Riverford had gone wrinkly in the bottom of the fridge. (Incidentally they can be revived by soaking them completely in water for some hours.) Anyway determined not to waste good food (hubby would probably disagree there) I soaked and scrubbed, peeled and whizzed and set forth with a try out. Here is the result which I really happy with for a first go – in fact – not quite sure what I would change and if they need any change… Maybe substitute almond flour for ground sunflower seeds. I want to try this as little cup-cakes too, maybe a little more sweetener.
Please let me know if you try this out and what you would do differently.
Sweet Jerusalem artichoke cinnamon and walnut (cake) bread
Pre-heat Oven 180C (fan assisted – hotter for ordinary).
Prepare a backing sheet with a sheet of baking parchment lightly oiled.
Clean your artichokes – you may not need to peel. Finely grate or whizz in a food processor til chopped finely. You will need a cup of this (lightly packed down).
In a large bowl combine the following dry ingredients:
50g ground sunflower seeds or ground almond (optional – otherwise use 250g flour)
200g self-raising gluten-free flour
2 dessert spoons Xylitol (or sugar)
1 tsp cinnamon
1/4 tsp gluten-free baking powder
Chopped walnuts to taste (I used a good handful) – optional
Separate 2 eggs – place egg yellows into measuring jug and whites into medium-sized bowl for whipping.
To the egg yellows add 2 tblspns oil and enough of whatever milk you use to make up to 150ml. Add Vanilla essence 1-2 tsp. Mix well.
Whip the egg whites to soft peaks. Keep the mixer ready to use again.
Add the egg and milk mix and the Jerusalem artichokes to the dry ingredients. Quickly and gently fold them together – this will produce a fairly stiff dough. Beat the egg whites back together – they separate a little – and fold to combine with the rest of the ingredients as quickly and gently as possibly.
Spread the mix out a little onto the prepared baking sheet. Bake near the top of the oven for about 30 minutes – a toothpick inserted will come out more or less clean and the top should be nicely browned.
Hope you give it a go! As I love to see pictures with posts – I will try to get one up soon.