Cranberry Almond Muffins

These are yummy and very festive...serve with cream cheese spread or butter.  (I forgot to put the sliced almonds on top--but they're just as good!)


Cranberry Almond Muffins

Ingredients:

• 3 c. flour (can use whole grain if preferred)
• 1/2 c. sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. baking soda
• 1 16-oz. container sour cream (can substitute all or part with plain yogurt)
• 1/3 c. milk
• 1/4 c. salad oil
• 1 tsp. almond extract
• 2 eggs
• 1 1/2 c. fresh cranberries, coarsely chopped
• 2 T. sliced blanched almonds

Directions:

Mix dry ingredients.  With a fork, blend eggs, milk, oil, almond extract, and sour cream.  Stir into dry ingredients--batter will be lumpy.  Fold in cranberries.  Pour into greased muffin tins. Sprinkle tops with almonds.  Bake at 375 degrees for 30 minutes.

Makes 18-24, depending on size of tins.

Enjoy!

Candida "Bread"

I've posted before about something that can serve as a basic "bread" for those on a strict candida diet, Cauliflower Pancakes.  I discovered a nice modification I use when I run out of cauliflower...use eggplant!


I peel and cube a whole eggplant and use 5-6 eggs in the blender, with a little salt.  Bake them similarly on a non-stick griddle.  They take a bit longer to bake, and as with the cauliflower ones, I turn them over, back and forth, a couple of times so they are gooey inside.


I use the pancakes for...

• Cinnamon toast!...butter, cinnamon, stevia
• Tacos!...seasoned meat, veggies, avocado, mayonnaise (I make my own) & salsa
• Sandwiches!...tuna, chicken, or turkey salad loaded with diced veggies and lettuce
• Toast and jelly!...butter and cooked cranberries with stevia & vegetable glycerin (my jam)
• Handy wraps for just about anything!...mayo or butter, sliced leftover meat or sausage, etc.

I've even put baked ones in the toaster oven and crisped them up...and they become crackers.


Anyway, they're sure a blessing when you're going through a low-carb season.  Give 'em a try!

Blender Cauliflower Pancakes

Having been on a strict candida diet for a time now, I've come to appreciate the gift of vegetables.  This recipe has become my stand-by substitute for bread!  They're delicious with just butter, or as little 'wraps' for fillings like chicken salad or cold meatloaf with mayonnaise (yum!).  I also like to butter them, sprinkle cinnamon and stevia (sugar or honey if you do that), and consider myself having a 'cinnamon roll' treat!


I've also substituted part of the cauliflower with a peeled, cubed turnip. Another way to get more good veggies in your diet with little appreciable change in flavor.


Blender Cauliflower Pancakes


First, dice raw cauliflower and place in your blender until 3/4 full or so.  This is usually equivalent to a medium head.



Then add 1/4-1/2 tsp. salt and 6 eggs.



Blend for minute to a smooth batter.  Spoon onto a greased, preheated griddle and bake for a few minutes until they start to look set.  Turn and continue baking.  I usually turn them two or three times to make sure they are fully baked.



These refrigerate well for two or three days.


Enjoy!

Irish Brown Bread

A friend served with dinner and we loved it!  It's a nice change from muffins or biscuits, and is wonderful with soups.

I'm including two versions, the 'regular' one and a modified one that is sugar-free and low-gluten.  The alternative recipe will be heavier.
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Mix:

• 1 c. flour
• 2 T. sugar (or 1 T. honey)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp salt 

Cut in 1 1/2 T. butter until crumbly.  Add 2 c. whole wheat flour, 1/4 c. oatmeal, and 1 1/2 c. plain yogurt (full fat is good). 



Low-Gluten alternative version

Mix:

• 1 c. rye flour
• 1/2 tsp. powdered stevia
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1/2 tsp salt 

Cut in 1 1/2 T. butter until crumbly.  Add:

• 1/2 c. rice bran
• 1 c. barley flour
• 1/2 c. garbanzo flour (or equivalent gluten-free flours to equal 2 c.)
• 1/4 c. oatmeal
• 1 tsp. Xanthan gum
• 1 1/2 c. plain yogurt (full fat is good)

Mix dough until blended, adding a bit of milk if necessary; it should not be sticky.  Turn out onto a floured surface and knead 5 times.  Mold into a loaf and put on a greased baking sheet.  Bake 40 minutes @ 375 degrees.Mix dough until blended, adding a bit of milk if necessary; it should not be sticky.  Turn out onto a floured surface and knead 5 times.  Mold into a loaf and put on a greased baking sheet.  Bake 40 minutes @ 375 degrees.

100% Flax bread

A real loss on a candida diet is that of bread!  I'm talking l-o-s-s.  I could live on bread.  But until I resume that wonderful stuff again, I discovered a recipe I had to share for flax bread.  It has a delicious, nutty flavor, holds together beautifully and is very low in carbs.  It bakes up something like cake but you can split it for sandwich-style use, or even French toast!  It's a winner.


Mix well: 

• 2 c. ground flax meal
• 1 T. baking powder
• 1 tsp. salt
• 1/4 tsp. powdered stevia 

In a separate bowl, mix:

•  5 eggs
• 1/2 c. water
• 1/3 c. oil 

Blend two mixtures; pour into greased 9x13 pan and let stand for 2 minutes for batter to thicken up.  Bake 20 minutes in a 350 degree oven; cool and cut into 12 squares.

Each serving has less than 1 gram of carbs and 5 grams of fiber.

THOUGHT:  I haven't tried it yet, but why couldn't a person add a bit more stevia and cocoa for a chocolatey treat??

Quick & easy granola bars

Now that you've had stellar success making granola in the crockpot, here's a simple recipe to whip out some granola bars.  You can wrap them individually in plastic and freeze them.

Granola Bars

Mix 2 cups of granola with two eggs.  Spread in a greased 8x8 baking pan, pressing the mixture evenly.  Bake at 350 for 20 minutes.  Cool and cut.  Voila!

Double the amount of ingredients for a 9x13 pan.

How easy is that?!