In light of a recent candida infection, I’ve been put in the position of needing to modify my diet (for 3+ months) to get rid of the infection. Although I consider my diet to already be very healthy and full of nutrients, there have been some extra things that I’ll be doing during the following three months to kill off the candida. One of the biggest and most complex things I’ll be working with is how to make my favorite baked goods and sweet treats without any of the sweeteners I normally use (honey, maple syrup, coconut sugar). The second obstacle to overcome lies in the fruit department; in the past when my family has cut back on sugars, I’ve come up with recipes like this Banana-Coconut Fudge, these Banana Pancakes, and this Banana Ice Cream (look at all the BANANA) to get rid of added sugars. But, for the next three months I’ll be avoiding bananas for the most part, along with many other fruits. I’ll share in more detail my updated diet protocol soon, along with the 3-month candida protocol I’ll be following.
Yesterday I spent a good few hours looking for affordable monk fruit extract, stevia, and whatever else I could find that I could use to sweeten. Since I now live in Mexico, sourcing more specialized ingredients can sometimes be a hassle without Amazon (check out Mercado Libre). Today, I ordered some monk fruit (Pure Monk brand), brown rice flour, baking powder (still can’t find it here), and a big 2lb bag of stevia. This week I’ll go off in search of berries, vanilla (I’ve been out for a good few months, and in case you were wondering, not absolutely crucial to most recipes), a stash of avocados (the most accessible commodity), and perhaps a tortilla press to try and make my own tortillas.
But I’m getting ahead of myself. This post is about granola.
I found a recipe for homemade granola from the book “The Candida Cure” by Anne Boroch (it’s available on Kindle), and although I was initially suspicious, I found that I already had all (or enough) of the ingredients for this particular recipe right at home. So I tried it… and I was pleasantly surprised! It was surprisingly sweet, and although stevia can be bitter, in this context it fit in well with the taste of the nuts. And, the coconut added an extra bit of sweetness and softened the flavors a bit. This homemade granola/cereal recipe could be modified in a lot of different ways depending on your personal preferences; try adding some berries for a bit of extra sweetness or consider some cocoa powder to make it chocolate granola!