Candida Friendly Blondies

January 2, 2018

 

I was getting a little bored of cookies, cupcakes, brownies and chocolate bark. I just realised how crazy that sounds but I want to keep exploring more and more alternatives, at every opportunity, to keep me and all the candida dieters around me sane too! I was inspired by my time I spent in the states the last few years to try some candida friendly blondies. I used Francois Pralus 100% cocoa solid chocolate which by itself is the most intense, bitter experience, entirely unlike the chocolate we are familiar with but when combined in a sweet recipe it works! It also works really well with Anna Jones's Raw Cookie Dough recipe.

 

Ingredients

  • Blondies:

  • ⅓ cup of coconut oil, softened

  • ¾ cup of plain almond butter, smooth and unsalted

  • 2 eggs 

  • ¾ cup of xylitol (candida)/ coconut sugar (paleo)

  • 2 cups of ground almond flour

  • 1 teaspoon of baking powder

  • ½ cup 100% cocoa solids chopped into chunks (or the highest quality you can get, sugar free)

 

 

Instructions

  1. In a large mixing bowl, cream together the softened coconut oil and almond butter until smooth. Add in the xylitol/ coconut sugar and eggs and stir to combine.

  2. Add the almond flour and baking powder to the wet mixture and mix carefully until combined.

  3. Fold in the chocolate chunks, saving a few for the top.

  4. Spread the mixture into an 8 x 8 baking dish lined with parchment paper.

  5. Bake at 175°C for approx. 25 minutes. The top should be golden brown. Do not over bake. Let cool for 30 minutes before attempting to remove and slice. The blondies will set a little more as they cool off.

  6. Blondies will keep, covered, in the refrigerator for up to 5 days.

 

 

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