Single-Serve Pancakes with Gingerbread Pecan Butter from Living Candida-Free

Many of you may already be familiar with Ricki Heller and her popular website, a fantastic resource for vegan, sugar-free and gluten-free recipes and information about living with candida. Her new book, Living Candida-Free, offers practical and realistic strategies for anyone wishing to follow an anti-candida diet, as well as more than 100 recipes that anyone—on a special diet or not—can enjoy. Since many people aren’t familiar with candida, I asked Ricki in this guest post to explain what candida is and how she conquers it on a plant-based diet. 

I was hired to do the food photography for this book, so I was able to try out a number of the recipes. Luckily, Ricki is allowing me to share one of my favourite recipes from the book below, the single-serve pancakes. I love them because they’re made with wholesome ingredients like chia, quinoa, buckwheat and hemp. They’re also super simple to make and have become one of my go-to weekend breakfast recipes. For more delicious, sugar-free recipes and information about living candida-free, grab a copy of the book or sign up for Ricki’s Candida Kick-Start Course.

As a self-proclaimed sugar addict, I was perturbed (to say the least) when I was first diagnosed with candida and had to embark on an anti-candida diet.

Candida is a form of yeast that normally lives in the intestinal tract in harmony with all the other organisms that reside there. In a healthy body, candida causes no problems and can even be beneficial to help keep toxins under control.

But when things go awry (a condition often referred to as “dysbiosis”) in the internal microcosm, candida can quickly grow out of control and wreak havoc. Symptoms like overweaning fatigue, sugar cravings, foggy thinking, allergies, joint aches and all kinds of yeast infections can begin to develop and interfere with normal functioning.

Carob Pudding from Living Candida-Free

The usual treatment for candida overgrowth is a diet devoid of all sugars (even fruit), starches, yeast, alcohol and all moldy foods, along with antifungal supplements (and perhaps prescription antifungals, too).

So you can understand why I was concerned about having to follow the diet.

In addition, most candida diets shun a vegan approach to eating. Because meat, poultry, fish and eggs are all free of sugars or starches, they are usually recommended as the best forms of protein while battling the yeast. Some diets even go so far as to suggest that it’s impossible to remain plant-based while clearing the candida.

Eggplant “Parmesan” from Living Candida-Free

Well, I’m happy to say I proved those folks otherwise—even with a very severe case of the syndrome. It took some experimentation, working with a fantastic naturopath and time, but I managed to clear my candida while living a normal life and even created some delicious recipes along the way (recipes I am proud to serve to my husband, friends and family—and they don’t even realize they’re “special” foods!).

Fellow sugar addicts, take heart: if you’re dealing with candida, it IS possible to remain plant-based and conquer the yeast. With dedication, persistence, and some kick-ass recipes, you’ll be on your way and feeling better in no time.

ACD-Friendly Grain-Free Granola from Living Candida-Free

And even if you’re not dealing with candida overgrowth, the anti-candida diet is still a great way to transition to a diet free of refined sugar and incorporate more natural, lower glycemic sweeteners in your recipes; it’s a great resource for diabetics, too.

Single-serve pancakes

Yield: Serves 1

Ingredients:

• 6 tablespoons (75 ml) milk of choice (unsweetened almond, hemp, flax, etc.)
• 1 teaspoon (5 ml) raw apple cider vinegar
• 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
• 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
• 1 tablespoon (15 ml) whole chia seeds
• 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
• 1 tablespoon (15 ml) uncooked whole buckwheat
• 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
• 1 tablespoon (15 ml) coconut flour
• ¼ teaspoon (1 ml) baking powder
• Pinch of fine sea salt
• Coconut oil, for pan (optional)

Directions:

1. In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
2. In a coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder. Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
3. Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick). Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about ¼ inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.

From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015

I’m pretty excited to be a part of my friend Ricki’s virtual book tour for her beautiful new cookbook, Naturally Sweet & Gluten-Free. You may have already read the praise she’s been receiving from others, like Angela, Tess, Allyson, Gena , JL, Carolyn and Dreena.

Ricki’s blog, RickiHeller.com (formerly Diet, Dessert & Dogs), has become a go-to resource for vegans and others with food allergies or sensitivities or looking for insight into the anti-candida diet. Over the years, Ricki has shared her struggles with health and weight because of her addiction to unhealthy sweets. When she cut out all refined sweeteners from her life, she began to search for alternatives and, in the process, learned to create recipes that are both healthy and satisfying. 

Her new book features an array of sweet treats that are vegan, allergy-friendly and, with the use of sweeteners like coconut sugar, stevia or agave nectar, every recipe has a reduced glycemic load. So, if you love baking like I do but want to start making use of ingredients like gluten-free flours and natural sweeteners, and also avoid common allergens like gluten, dairy and corn, this book is for you!

Baking with natural, whole-food ingredients is simply better for your body and, ultimately, your well-being, but Ricki has also taken great care to ensure her recipes taste just as good as traditional desserts, if not better. I’m so proud of Ricki on this new book, which also features beautiful, full-page photos scattered throughout, and I know it will soon become a cherished book in my collection.

Since Ricki is a local vegan superstar here in Toronto, I first had the opportunity to meet her at Ange’s birthday party back in 2011, when she introduced me to her Happy Hemp Two-Bite Brownies. When I came across the recipe in this book, I knew it would be one of the first things I made. These high-protein, bite-sized gems are a perfect little pick-me-up after a long day of work or school—and they’re made with almonds and hemp seeds to boot!

Ricki knows the process of baking without gluten, eggs, dairy or refined sugar is a little different from that of conventional baking, so her book also includes a thorough introduction on how to best use whole-grain, gluten-free flours, natural sweeteners, natural non-hydrogenated fats, and vegan egg replacers, as well as what to expect when baking with whole-food ingredients.

This Caramel Ice Cream, for example, makes use of cashews, sweet potatoes and coconut milk. It may seem like an unusual combination of ingredients that aren’t meant for ice cream, but you will be amazed by how much this tastes like caramel! It was decadent and creamy, and I loved it with bits of chocolate chips and cacao nibs mixed in.

This Grain-Free Autumn Fruit Crumble is a quick and easy recipe that is perfect for this time of year. Although it was hard to choose, this was probably my favourite so far, likely because these seasonal fruits have been calling my name for the last few weeks. I loved the crunchy topping, and the perfect balance of tart and sweet fruit. I served it with a dollop of coconut whipped cream (because whipped cream makes everything better).

Luckily, I was given permission to share this recipe with you today—straight from the book! If you get a chance, I highly recommend trying out this crumble recipe, and picking up a copy of Ricki’s book. The holidays are fast approaching, and this book would give you lots of options for desserts that will please everyone. Enjoy!

Grain-free autumn fruit crumble

Yield: Serves 6 to 8

Ingredients:

For the topping:

• 1/3 cup (45g) coconut sugar
• 1/2 cup (65g) natural raw walnut pieces
• 1/2 cup (80g) natural raw skin-on almonds, preferably organic
• 1/3 cup (50g) coconut flour
• 1/4 cup (40g) potato starch
• 1 tbsp (30ml) ground cinnamon
• generous pinch sea salt
• 3 tbsp (45ml) coconut oil, at room temperature, preferably organic
• 30 drops pure plain or vanilla stevia liquid, or to taste
• 1 tsp (5ml) pure vanilla extract
• 3 tbsp (45ml) water

For the filling:

• 2 medium pears, washed, cored, and diced, peeled or unpeeled
• 2 medium sweet apples, washed, cored, and diced, peeled or unpeeled
• 1 cup (115g) fresh or frozen cranberries
• 1 tsp (5ml) ground cinnamon
• 1/4 tsp (1ml) ground ginger
• 2 tbsp (30ml) coconut sugar
• juice of 1/2 lemon
• 1/4 tsp (1ml) pure stevia powder or 1/3 tsp (2.5ml) pure plain or vanilla stevia liquid, or to taste
• Coconut whipped cream for serving

Directions:

1. Preheat the oven to 350F (180C). Grease a 9-inch (22.5cm) square pan or a 6-cup (1.4L) casserole or souffle dish with nonstick spray or coconut oil.
2. Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.
3. In a small, heavy-bottomed pot, melt the coconut oil. Whisk in the stevia, vanilla and water. Pour the coconut-oil mixture in a ring around the dry ingredients in the processor and pulse until it all comes together. It should look like moist clumps. Set aside.
4. Make the filling: In a large bowl, toss the pears, apple, and cranberries together with the cinnamon and ginger. In a small bowl, mix together the coconut sugar, lemon juice, and stevia, and stir until the sugar begins to dissolve. Drizzle over the fruit and then toss again to coat evenly.
5. Assemble and bake the crumble: Turn the fruit mixture into the prepared casserole dish and sprinkle with the topping. Press down gently on the topping.
6. Bake for 40 to 60 minutes (depending on the depth of your pan, you will need more or less time for the fruit to cook), rotating the dish about halfway through baking, until the crumble topping is deeply browned and the fruit is soft. Serve immediately or at room temperature with a little coconut whipped cream. May be frozen.

Recipe from Naturally Sweet & Gluten-Free, reprinted with permission