1/4 cup of dairy-free (lactose-free) margarine
5 very teaspoons of rice syrup
3 eggs
2 teaspoons gluten-free vanilla (or vanilla extract)
1/4 cup cocoa powder
1 1/2 cups white rice flower (not brown)
1 teaspoon gluten-free baking powder
All you have to do is find 2 8 inches round cake pans — grease them with the margarine. Preheat the oven to 350 degrees Celsius.
Put the margarine, rice syrup, eggs, vanilla, cocoa powder, rice flower and baking powder into a medium mixing bowl and beat until smooth and creamy .
Put half of the batter in each of the cake pans and smooth the surface of each. If you have gluten, sugar, dairy free chocolate chips then you can sprinkle them on the tops of both pans full of batter.
Bake in the preheated oven for 25 minutes.
Leave to cool for a half an hour or so, then place one of the cake halfs on a plate, and spread strawberry jam (with no sugar — and only if you’re far enough along in your Candida diet to be able to accept natural sugars — so 4 months in or so), then place the other half on top.
Cut, and enjoy.
Tip: You’ve got to eat it fast, because rice flour tends to crumble apart quickly.
Recipe 2.
2 eggs, separated
3 Tablespoons unsweetened cocoa (or carob powder)
3/4 teaspoon baking soda
1/4 teaspoon Stevia powder
1/4 cup oil
3/4 cup whole wheat flour
1/2 cup milk which includes
2 Tbsp lemon juice to thicken (or use yogurt)
Beat two egg whites and set aside. In another bowl beat the remaining ingredients, then add the egg whites.
Bake in 8 x 8" square pan at 350 F degrees for 18-20 minutes.
Sauce
1/8 tsp stevia1 square unsweetened chocolate3 Tablespoons butter or margarine3/4 cup skim milk
1 Tablespoon cornstarch
1/2 teaspoon vanilla
In small pot over medium heat, melt chocolate and butter. Add milk, stevia, vanilla. Put cornstarch in a little dish and add some of the milk mixture and blend together until no lumps remain, then pour it back into the pot. Cook until slightly thickened.
Makes about 1 cup.
Recipe 3.
6 tablespoons butter
3/4 cup sifted xylitol
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (6 ounces) pecan halves, toasted
1/4 teaspoon salt
2 tablespoons rum, bourbon, cognac, brandy, or fresh orange juice
Preheat the oven to 325 degrees F and butter a 9-inch round cake pan.
Whip butter in a large bowl with an electric mixer until smooth and creamy, then add powdered sugar and continue to beat until well incorporated.
Add the eggs, one at a time, beating and scraping the sides of the bowl after each addition.
Finely chop the pecans in a food processor or blender, then stir them into the batter along with the salt.
Pour batter into the pan and bake 35 to 40 minutes, or until the cake is lightly browned on top and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Invert cake onto the rack and drizzle the warm cake with liquor or juice. Sprinkle the top with more powdered sugar.
Serve warm or at room temperature with whipped cream. Fresh or stewed seasonal fruits would be a good accompaniment.
Tip: Xylitol has a light laxative effect, which is good when you are constipated
Tip 2: Check out some of the best juicer recipes.
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Copyright: Candida Symptoms and Cure
