Ricki Heller, the creator of Diet, Dessert and Dogs, is an educator, writer, cookbook author, natural nutritionist and lover of all things canine. She studied natural nutrition at The Canadian School of Natural Nutrition and is currently a college teacher who works as a part-time cooking class instructor/chef and a part-time freelance writer.
I have asked Ricki to contribute a guest post on Candida Related Complex aka Candida, a condition that arises when someone has an overgrowth of yeast (usually candida albicans) in the body. Ricki has been sharing her personal struggle on her blog since March 2009 and today on my health coaching blog she is giving you the opportunity to learn more about candida, the effects it has on the body and what you can do about it. She also has included a anti-candida (ACD) friendly recipe, which I have included below, for you to try and trust me her recipes are a must try, she is an amazing chef (source).
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Recipe: Cinnamon-Walnut Loaf
Here’s an ACD-friendly bread recipe that’s perfect for breakfast or brunch. For a savory loaf (from which you can make sandwiches), omit the nuts and use only 4-10 drops of liquid stevia.
1 Tbsp plus 2 tsp (25 ml) whole psyllium husks
1 tsp (5 ml) apple cider vinegar
1 Tbsp (15 ml) pure vanilla extract
2 Tbsp (30 ml) smooth natural almond butter or tahini (sesame paste)
enough unsweetened plain or vanilla soy or almond milk to make 1-1/2 cups/360 ml (see instructions)
1/3 cup (55 g) teff flour
1/2 cup (55 g) amaranth or quinoa flour
1/4 cup (60 ml) potato starch
1-1/2 tsp (7.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 Tbsp (15 ml) cinnamon
1/4 tsp (1 ml) pure stevia powder or liquid, to your taste
1/3 cup (40 g) lightly toasted walnut pieces or chopped walnuts
Preheat oven to 350F (180C). Lightly grease a regular loaf pan, or line with parchment paper.
Place the psyllium husks, apple cider vinegar, vanilla and almond butter in a glass measuring cup. Add enough milk to reach the 1-1/2 cup (360 ml) mark. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain. Set aside while you measure the dry ingredients.
In a large bowl, sift together all remaining ingredients except for the walnuts. Whisk well to distribute all the ingredients evenly. Add the walnuts.
Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!). Turn the mixture into the prepared pan and smooth the top.
Bake in preheated oven for 65-75 minutes, rotating the pan about halfway through, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back). A knife inserted in the center should come out moist but clean.
Allow to cool for 10 minutes, then remove from pan allow to cool completely before slicing. The bread is very moist on the first day and dries a bit by the second. Store, tightly wrapped, in the refrigerator up to 3 days, or freeze for later. Makes one medium loaf, or 8-10 slices.
Thank you Ricki for this wonderful recipe and her informative guest post over on my health coaching blog! If you would like to learn more about Ricki head over to her blog Diet, Dessert and Dogs and check out her amazing recipes. I was a tester for her Desserts Without Compromise book and it includes so many amazing recipes perfect for those looking for ACD friendly recipes and for those who just love desserts.