If you are looking for a way to add variety to the anti-candida diet, then a Waffle Iron might be worth considering. This is an easy way to use unrefined flours on the yeast-free and sugar-free diet, providing delicious sweet or savoury waffles to accompany any meal. It can be particularly helpful if you have additional restrictions on your food choices, due to food sensitivities, such as needing to avoid gluten or most grains, or as mentioned in my last post, needing to avoid oxalates. From experience I have found gluten-free grains make superior waffles to using whole-wheat or rye.
Waffle irons are widely available, at a variety of prices, but the majority of these have a Teflon-type non-stick coating, which is associated with the leaching of chemicals when heated. I was interested to find that Westfalia provide a ceramic non-stick waffle press, making it, at this point in time, the better option (available from Amazon). The basic waffle mixture is similar to pancake ingredients, so if you don’t have a waffle press you can simply make the following recipe as a pancake.
Ingredients – sufficient for 2 flower-waffle rounds
Place all the ingredients in a bowl and mix thoroughly.
Heat the Waffle iron and then spoon in the batter, lightly spreading it into the mould area. Lower the lid and leave for about 4 minutes, until waffle is firm and golden.
If making a pancake, heat a teaspoon of coconut oil in hot a pan and when melted spoon in the batter to make small, 10cm diameter pancakes. Cook for a couple of minutes, and then carefully flip over and cook the other side for 30-60 seconds before easing onto a plate.
For a low-oxalate topping, drizzle with coconut milk and sprinkle with desiccated coconut and ground vanilla, or try spreading with Sugar-Free Lemon Curd – See Erica White’s Beat Candida Cookbook (NB. If you need too keep oxalate content low, don’t add the lemon rind – just the juice).
Alternatively top with some seed butter to accompany a salad or soup. Those watching oxalate content can make a spread from ground sunflower and pumpkin seeds, mixed to a paste with a little water, while those who don’t need to monitor oxalate intake can use tahini – ground sesame paste.
Ingredients – sufficient for two flower-waffle rounds
Heat the waffle iron. Place the coconut flour in a bowl and sieve in the chestnut flour.
Add the egg and water and mix thoroughly. Spoon the mixture into the waffle press and lower the lid for about 4 – 5 minutes, until waffle is cooked and golden.
