I am happy & proud that I’ve managed a whole week on my Anti-Candida diet! This weekend my Boyfriend came down to visit me; I was worried that my diet would make it a miserable affair. I was really grumpy to begin with, it was impossible to enjoy the things that we often take for granted; no cakes to accompany my cup of tea, no longer able to eat at my favorite restaurants, and the shocking realization that vodka is really expensive (I’m a beer & wine drinker). What’s a yeast/wheat/lactose/sugar free girl to do…I had to break a few of the rules. I ate my salad ‘not knowing’ that there might be vinegar in the dressing, and allowed myself a (large) mouthful of an apple flapjack.
Feeling guilty about dragging my BF into my restricted diet, I made sweet potato pancakes for brunch today. These do not have any added sugar & are satisfyingly delicious. They are also really light & airy, and taste great with sweet or savory toppings. I ate mine with low fat natural yoghurt and made an exception for a few strawberries. My Honey-Monster spread layers of chocolate spread, peanut butter & jam over his, I managed not to give into temptation. Phew…what hard work! I’m looking forwards to reintroducing fruit back into my diet next week, I can’t wait!
Sweet Potato Pancakes (Gluten Free)
Makes about 12
3/4 cup (about 170g) sweet potato, cooked & mashed
¼ cup rice flour
¼ cup sorghum flour (or any other gluten-free flour that you might have)
¼ cup tapioca flour
1 tsp baking powder
½ tsp salt
½ tsp nutmeg
¾ cup soy milk
2 tbsp dairy-free margarine, melted (vegetable oil can also be used)
- In a bowl, sift all the dry ingredients together.
- In separate bowl, mix together the sweet potato, eggs, milk & melted butter. Add this to the dry ingredients & combine well.
- Preheat a frying pan, drop spoonfuls of the batter and cook for a couple of minutes on each side