Some killer flourless muffins – candida diet recipes
These things are so good, I am honestly thinking of marketing them. Have been thinking about that for a while now – if anyone has ideas about how to go about getting a product out on the market please let me know.
Cinnamon Variety:
1 cup melted coconut oil (you can use softened butter)
1 t vanilla extract
10 drops liquid splenda (Sweetzfree)
5 scoops pure stevia
- Mix above ingredients
6 eggs
- Mix well with oil mixture
1 cup whole (raw) almonds – chop as finely as you can in a food processor (you can also get almond flour/meal, use 1.5 cups) to make almond flour
1/2 cup flax meal
2 T cinammon
1 t baking powder
- throw all the dry ingredients in the food processor and let it run until the almonds are relatively fine (you’ll still have small chunks unless you have a great food processor)
- stir the dry ingredients into the wet until just mixed
- use a spoon to plop into muffin pan
- bake for about 20 minutes at 350
- makes 12 muffins
Chocolate variety:
Same as above but pull the cinnamon and add 1/2 cup cocoa powder. Mix the cocoa with the melted oil BEFORE adding the eggs. These taste “almost” like brownies.
Coconut Oil topping – I use this rather than butter on top – makes them super moist
Coconut oil
Vanilla extract (if you want)
Almond extract (if you want)
sweetener (splenda and stevia)
Stir it all together and put in a container, use about a teaspoon per muffin (or muffin half). I cut the cold muffin (I store them in the ‘fridge) in half and put the coconut oil topping on each half and micowave for 30 seconds. OMG!
Notes:
- This recipe is made with nuts so would NOT be appropriate if you are sensitive to nuts (for whatever reason)
- I use expeller pressed coconut oil for these so it does not taste coconutty (I buy mine in 5 gallon tubs from Tropical Traditions)
- I’m going to work on a macroon variety using the coconutty oil and dried coconut flakes
© 2012 
This recipe looks really good but from what I\\\’ve read on the Candida Diet, you are not supposed to use Splenda but can use Xylitol or stevia. Xylitol apparently helps kill off the yeast as well. Have you ever made it with xylitol? I\\\’m trying to figure out the proportions substituting xylitol for the stevia and and splenda. I\\\’ve been on the Candida diet for 8 weeks now. Thanks for your recipe.
the great thing about stevia is that it is also tooth friendly like xylitol sweeteners”‘:
stevia is also non-cariogenic which wmans that it would not damage your teeth .~*
Well I truly enjoyed studying it. This subject provided by you is very helpful for correct planning.
I am constantly invstigating online for ideas that can assist me. Thanks!
I was been trying to find the Web for such info and just wanted to thank u for this post. By the way, just off topic, where can i get a version of this theme? – Regards
Just check the bottom of the blog
It is a theme called Mimbo – there is a link below.
Wishing you and your family a Merry Christmas :
Cheers
Andy
yeah,I just thought you might want to know that your blog is messed up when you view it on my iphone. I?m not sure if it has something to do with my phone?s browser or your website? just saying…
Just made these. They are DELISH!
Hi Sue,
Happy to hear you’ve enjoyed them
Help! What is a ” scoop” of stevia? And can I use
Only stevia in this recipe?
Thank you!!!
Hi Kisa,
I guess you can use any other natural sweetener – I didn’t try with others, but I guess it can be as good.
5 scoops is basically 5 tea spoon full – I had a measuring spoon that I’ve used – now I just use a tea spoon
Let me know if you liked them