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!
I checked out a great cookbook from the library this week and thought I'd give it a recommendation here. It's called Low-Carb Cooking with Stevia by James Kirkland.
You're sure to get a lot of your stevia questions answered here--from all the various forms it comes in to how to use this sweetener as a sugar substitute in baking and cooking. Having checked a number of other stevia cookbooks before, I'd have to say this is one I'd like for my kitchen. Kirkland not only takes the guesswork out of substitutions, but uses some ingredients I wouldn't have thought of to bring the carb counts down on favorite dishes.
He has authored another, more basic, cookbook called Sugar-Free Cooking with Stevia which I'd also recommend.
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??