Yeast Free Living

Archive for the ‘Desserts’ Category

This poppy seed cake was delicious.  There is a bit of prep work to do as you have to soak the poppy seeds in soy milk  for about 4-6 hours so plan accordingly.  I noticed this recipe in Gail Burton’s Candida Control Cookbook a long time ago and always said that I would try it one day.  I figured there was not better time the present and went out to get poppy seeds which I did not have.  Poppy seeds are a little pricey and the recipe calls for a whole lot of them so this is not something I would like to reserve for special occasions.  The recipe does recommend a pecan custard topping but I was not comfortable with all of the ingredients required to make this topping and I was not confident on how to substitute them.  I will search for an adequate topping and save this for special occasions. 

Yeast Free Poppy Seed Cake Ingredients
1/4 cup unsweetened soy milk
1/4 cup poppy seeds
3/4 cup brown rice flour
1/2 cup arrowroot powder
1 tsp baking powder
1/4 cup clarified butter
1 teaspoon vanilla flavoring no alcohol (I use frontier brand found in many health food stores) 
2 large eggs
1/4 cup stevia extract (I use the Stevia SweetLeaf Powder Extract)

Yeast Free Poppy Seed Cake Directions
Prep
Mix poppy seeds with soy milk in a small bowl
Cover and soak 4- 6 hours
Cooking
Preheat oven to 375F
Combine arrowroot powder, baking powder, butter, stevia, flour and vanilla flavoring in large bowl
Mix in eggs
Add poppy seed and milk mixture
Pour batter into a well-greased, 8 inch square or round bake pan
Bake for 20 minutes

Recipe adapted from The Candida Control Cookbook: What You Should Know and What You Should Eat to Manage Yeast Infections (New Revised & Updated Edition) by Gail Burton.

So the first thing that I attempted during my weekend of yeast free baking was corn muffins.  I have been craving them for quite a while.  There was a period last year when I was working outside of my home and would go to Dunkin Donuts nearly every morning on the way to the office.  I really do miss Dunkin Donuts’ corn muffins.  The challenge in making a yeast free version will be to create a muffin that is sweet enough to help me alleviate my sugar craving. 

I found a great recipe on Celiac.com for Gluten Free corn muffins and just adapted it to fit candida diet parameters.  The muffins came out pretty good.  They were very moist and stayed together really well.  I was able to slice them without them crumbling to pieces and then toast them and add a little bit of clarified butter.  I really enjoyed having a corn muffin with my herbal tea again. 

I would love to report that the corn muffin was as sweet as its sugar filled counterpart but that would be a lie.  I do however believe that once my intense sugar cravings subside (I pray that they eventually will) that my brain will learn that this level of sweetness is now the new the norm.  I froze the remaining muffins so that I can defrost, toast and enjoy them as needed.  If you are using stevia to bake these corn muffins the amount will differ depending on which stevia brand you use.  I have listed the amount of sugar that the original recipe called for.  Adapt according to the directions on your stevia package or on the packaging of another acceptable candida diet sweetener.  This recipe can also be used to make cornbread. 

Yeast Free Corn Muffin or Corn Bread Ingredients – Makes approximately 12 Servings  (20 grams of carbohydrates per serving)
1 cup yellow corn meal (117 grams carbohydrates)
1 teaspoon sea salt (0 grams carbohydrates)  
1 cup brown rice flour (108 grams carbohydrates)
1/3 cup canola oil (0 grams carbohydrates)
½ cup sugar (I used 8 teaspoons of stevia extract) (0 grams carbohydrates)
1 large egg (1 gram carbohydrates)
2 teaspoons xanthan gum or guar gum (8 grams carbohydrates)
1 cup unsweetened soy milk (6 grams carbohydrates)
2 tablespoons baking powder (0 grams carbohydrates)
1 cup water (0 grams carbohydrates)

Yeast Free Corn Muffin or Cornbread Directions
Preheat oven to 350F
Combine all ingredients in bowl
Mix together thoroughly
Spray muffin pan with non-stick cooking spray or use muffin backing cups or
spray an 8″ x 8″ baking pan for to cook cornbread
Bake muffins for approximately 35 minutes
Bake bread for approximately 40 minutes
Recipe makes 6 large or 12 medium muffins or one 8″ x 8″ cornbread

Recipe adapted from Celiac.com Gluten Free Corn Muffins