Lately I am having difficulties staying on track with this diet. I think it is because I am now feeling better and that makes me think I can stray. Of course, this is not the case and I will quickly go back to the way I was If I'm not careful. So I decided to spend some time creating some sweet treats to help me continue the diet.
I always had a massive place in my heart for chocolate cake, the heavier the better. I would even leave half of my main course just to fit in the hot chocolate fudge cake with ice cream. Oh those really were the days when I didn't have to pass on the dessert. It hasn't really been a though few months as the pay offs have been worth it. But now I have created a buckwheat brownie that is egg, diary, gluten, yeast and sugar free. And yes it tastes amazing.
These are so good in fact that I was lucky to even get a photo. Here is a pic of the last two just before I also devoured them.
I'm not really sure how candida friendly these are as there is unsweetened cocoa in them. Not sure if you are allowed cocoa, maybe someone else knows, please let me know if you do. For my next version I'm going to try it using carob powder instead.
2 cups buckwheat flour
2 cups agave inulin powder
3/4 cups unsweetened cocoa
1 tsp baking soda
1 tsp salt
1 cup water
1 cup olive oil
1 tsp vanilla extract
2 full droppers of NuNaturals Vanilla Stevia
Preheat the oven to 180 Celsius. Prepare a baking tray with either parchment paper or oil/butter the tray. Blend all the ingredients in a food processor and poor into the prepared tray. Bake for about 20 minutes, test the brownies by putting a fork or skewer into the middle, the fork should come out clean, once this is the case your brownies are ready. If possible allow to cool before cutting, I failed at this step, I just had to try them!