Gluten Free Candida Diet Friendly Peanut Butter Balls Recipes

GLUTEN FREE CANDIDA DIET FRIENDLY PEANUT BUTTER BALLS

Steps:

• In a large bowl, mix together all ingredients. You may have to mix by hand. I've found it helps to mix with your hands much like kneading dough.
• Roll into 1-inch balls and store in airtight container in the fridge.

FLAX MEAL PANCAKES - CANDIDA CONTROL DIET-FRIENDLY

Steps:

• In a medium bowl, combine flax meal, baking soda and cinnamon.
• In another medium bowl, add eggs and beat slightly. Add to eggs yacon syrup, sparkling water and vinegar. Mix gently.
• At this stage you must work quickly so the rising agents do not lose their power.
• Heat the butter or coconut oil in a medium frying pan.
• When it is ready, quickly add the egg mixture to the flax meal mixture and combine gently.
• Now add the almond milk to achieve a slightly runny batter. Feel free to add more almond milk if you think necessary.
• Pour batter into frying pan to create pancakes about 5 inches in diameter (you should be able to make 4 - if you make the pancakes too big, they may be uncooked in the middle and start to burn before they are done).
• When pancakes start to bubble on top, it is time to flip. Flip and cook on other side until cooked all the way through (a few minutes).
• Top with cinnamon, butter and coconut oil if desired.
• Enjoy!

HEALTHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, mix together all ingredients. You may have to mix by hand. I've found it helps to mix with your hands much like kneading dough. It's a little dry, so you may have to add a tiny bit of milk or oil to keep it together.
• Roll into 1-inch balls and store in airtight container in the fridge. You may roll them in wheat germ or powdered sugar if you like.

VEGAN GLUTEN-FREE GINGERBREAD COOKIES

Steps:

• First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you'll not have oily clumps.
• Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
• Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
• Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
• Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
• Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there's flour underneath and that it wouldn't stick to the surface. Add flour if it starts to stick.
• Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
• Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
• For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner's sugar). Whisk in 2.5 tbsps. of coconut milk and it's ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
• Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.