Friday, January 11, 2013

G-f breakfast brownie cakes

We love snow days!
Misha and Nika love the snow but I'm not sure I love it as much as they do. The snow is always a good excuse to have a hot cup of cocoa (or carob) to warm up after having a early morning romp with the dogs in the zero-degree weather.

G-f breakfast brownie cake (mini version) with hot spiced carob
Even better is enjoying the hot cocoa (or carob for those of us in ACD-Phase 1) with a g-f breakfast brownie cake that uses squash instead of grains. Did I mention you can make these breakfast brownie cakes in mini or regular sizes? Did I mention they are great for a dessert too?

Hungry girl-sized brownie breakfast cake with blueberries

Yes, that's the hungry girl size, pictured above. I actually enjoy the smaller one as a dessert and the larger one for breakfast. After all, you burn off quite a few calories trudging through the snow with Misha and Nika.

"I'm loving this snow. Keep it coming."

G-f Brownie Breakfast Cakes
(makes one large or two-three smaller ones)
suitable for ACD-Phase 1 if using carob

Here's what you need:

1/2 cup squash puree (I have used pumpkin, delicata and spaghetti squash but any winter squash will work)
1/2 cup unsweetened non-dairy beverage, such as coconut
1 T. tahini or other seed or nut butter
2 T. carob powder (or cacao powder  if suitable)
1 T. coconut flour
1 T. ground flax
1 T. chia seeds
1 tsp. baking powder
1 tsp. cinnamon
stevia to taste
Optional: 1 scoop vegan rice protein or 1-2 T. hemp seeds
Top with blueberries.

Here's what you do:

Couldn't be easier. Preheat your oven to 350 degrees. Then, just put everything in your food processor and blend to combine. Spoon the dough into your pre-sprayed containers (either mini or regular-size ramekin). Bake in the oven for about 30-40 minutes. Start checking after 30 minutes for the tops to be slightly firm. Note: I like making these the night before so breakfast will be ready in the a.m. They also store well in the fridge for up to four days so consider making an extra one or two.

"This snow tastes good too!"
Here's an update on my candida progress:

  • I've been in Phase 1 for about six weeks. I'm sticking with it a little longer than recommended. I'm not especially brave after this being my third flare-up. Normally, you can start reintroducing a little grain, starchy vegetables, low-glycemic fruit and legumes after 21 days, as long as you monitor your symptoms.
  • One thing I've learned is you need to be in tune with your body. I thought I was, but apparently I just wanted to ignore the obvious as my symptoms returned.
  • Not everyone needs to be as careful as I have to be but unfortunately, I am an extreme case.
  • I will be avoiding for life: sweeteners other than stevia, mushrooms, anything with yeast, alcoholic beverages, caffeine (well, except for chocolate), vinegar and condiments with vinegar(except for organic apple cider vinegar), dried fruit, high glycemic fruit such as bananas, and of course, foods that I am sensitive to.
  • It sounds harsh but I am so much healthier without that stuff.
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Ricki said...

Good for you, Sheree, for knowing what works for you. I have so many of the same trigger foods. Some I don't really miss (mushrooms, yeast), but those sweeteners. . . ouch. But nothing tastes as good as feelng well, right? :)

Sheree Welshimer said...

Now that I have been away from the sweeteners, I don't miss them. I guess the key is to just not get started on them. It's kind of like a drug, at least, for me.