Readers, I have a serious gift for you today. I get to share with you a little bit of Lou from fridge scrapings. Lou is a lady so lovely that I feel like I’ve known her for years, when, in actuality, I’ve never even met her. We became “blogfriends” just a few months ago, but we’ve already bonded over our love of yoga, approaches to relationships, and, of course, healthy eats. Lou’s warmth radiates off the computer screen, and her recipes are absolutely brilliant in their ability to be decadent and delicious, but also healthy, and, more recently, totally sugar-free. And I don’t mean “sugar-free-but,ohyeah- full-of-agave” (or brown rice syrup, or whatever other “healthy” sugar a lot of us healthy food bloggers tend to rely on). No, Lou has embarked on creating treats that are anti-candida friendly, which means, no sugar, but, like, for real.
And I’m lucky enough that she wanted to share some of that loveliness, warmth, and brilliance with you, too. Enjoy. <3
I love sweets. I’m not going to lie. I reckon sugar is the original “gate-way drug”…. they hook you in when you are knee high to a grasshopper…. I remember most of my (pittance) first pocket-money being spent on 1 cent lollies at the corner store. Fizzies, licorice all-sorts, jelly beans, pebbles, gummy worms, sour fruits, aniseed wheels, coke bottles – I remember them all. Oh that first sugar high, how sweet was it?
Then you just want more. Follow on to adult life and you try and get your buzz from coffee, cigarettes, booze (and all sorts of other interesting things) – but sugar was that initial hit, do you agree?
Anyway, my name is Lou and I am a reformed sugar-addict. Well, no, not really but I have cut ALL sweets from my life (including the seemingly “tame” stuff like fruit) as I am trying to get rid of a nasty Candida overgrowth . I am more than tickled pink to be here at the Rebel Grrrl Kitchen; Raechel is one of my favourite whole food eating-yoga practising-cute as a button-bloggers and I can’t wait to share with you some of my solutions for getting your sweet “fix” on an Anti Candida Diet. Here’s a few recipes to get the ball rolling:
Truth be told, I am actually feeling SO much better from cutting out sugar from my life – I admit, I was rather scared to do so, but the results themselves have really helped kill those sugary cravings. More energy, less “brain-fog” – plus a whole new sense of creativity has been awoken in the art of “Non-Sweet, Sweets.”
Super Charged Berry Coconut Cake
**Makes 1 large cake in a 25cm spring form pan… feel free to double/halve the recipe as to what suits your equipment.
(Vegan, Anti Candida…. gluten/wheat/nut/grain/refined sugar free)
- 1C “buckwheaties” (soaked and dehydrated buckwheat groats – I have actually done this with raw groats, and I really liked it, just a little more chewy, less crispy) Whizzed up in the food processor until a chunky “crumb” has formed. Alternatively you could use 3/4C almond meal.
- 1/4t sea salt
- 4T cacao powder
- 1/2t vanilla extract
- Liquid Vanilla Stevia – about 25 drops – OR try 2T maple syrup/rice syrup
- 3t soft coconut oil
- 2T water
- First, pulse your buckwheat in a food processor until a chunky crumb/flour has formed.
- Add other ingredients and pulse again until combined.
- Very firmly, press into a spring-form pan (it is wise to grease this first, unless it’s a really effective non-stick variety).
- Chill in the fridge while you make the filling.
Berry Coconut Filling:
- 4t Acai Berry Blend– this is optional as I realise not everyone will have access to this powder. If you still want the added “berry boost” – check out your local health food store for blueberry/strawberry powder, or an Acai Berry formulation. Failing that, add a few tablespoons of an all-fruit berry jam…. I like St Dalfour’s.
- 200g tofu** (the “firmer” of the silken variety if that makes sense)… patted dry of any excess liquid with a paper towel.
- 1/2C coconut butter
- 2T soft coconut oil
- Liquid Vanilla Stevia – about 35 drops – OR 3-4T maple syrup/rice syrup
- 2t Maca (or lucuma will work here too) powder
- 1/4t sea salt
- Pulse all ingredients together in a food processor until smooth.
- Spoon onto base and chill in the fridge for at least 1 hour, or until “set”.
** Most varieties of tofu will work in this recipe – I have made it using silken, firm silken and even extra firm tofu… obviously the silken tofu will lend a smoother, creamier texture, and the firm a harder consistency.
Chocolate Shell Topping:
- 4T soft coconut oil
- 2T cacao powder (or carob or cocoa)
- 1/2t vanilla extract
- 10 drops vanilla stevia liquid
- Gently melt coconut oil, and combine with all other ingredients. As soon as it hits the cold cake, it should set into a chocolate “magic shell” topping.
- Garnish with fresh fruit if desired!
See what I mean? She’s kind of amazing, right?
Thank you so much for sharing with us, Lou! You’re the best! (And I can’t wait to make this cake and put it in my belly. Who’s with me?)