Candida Recovery

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This one was submitted by Sharon & Ed Macy

Here is my favorite muffin recipe:

1-1/4 cups white Spelt flour*
1/4 cup whole wheat Spelt flour (I grind Spelt Berries) OR Rice flour
1/4 cup Soy flour OR Amaranth flour
1/4 cup ground almonds OR walnuts OR pecans
2 TSP. Baking Powder
1/2 TSP. Soda
1/4 TSP. Salt
2 packets of Stevia Extract (one teaspoon of my product by NOW FOODS)**
2 extra large eggs OR 3 large eggs
1 cup low fat, no sugar added, yogurt (Nancy's is the best)
2 to 4 TBSP of canola oil (oil adds tenderness that sugar provides in regular recipes)
1 TSP. vanilla extract from health food store, no sugar ( omit if adding poppy seeds and use other extracts)

Bake at 350 degrees for 20 –25 minutes

******
Optional ideas!

2 TBSP. poppy seeds
1 TSP. almond extract or lemon extract
* SPELT FLOUR (The Best)

Spelt is a non-hybrid relative of our present day wheat that dates back to antiquity in Europe and the near East. It is also mentioned in the bible. While it contains gluten and closely resembles wheat, spelt is so easily digested that many wheat sensitive people tolerate it in their diets. Spelt is not only highly versatile in muffins, pancakes and breads, but rich in nutrients and an excellent source of protein and fiber. A great alternative! Spelt is highly soluble, so start with 3/4 of the amount of liquid specified in recipes when substituting for wheat flour. Learn more about spelt through your search engines.

**STEVIA EXTRACT

NOW FOODS
Bloomingdale, IL 60108

karen@trippcentral.ca