So one of my major 2019 aims was to understand my body and health a bit more. I have enrolled in a free Uni course around how food is your medicine and also taken an intolerance test to understand my specific needs. I already new that I was intolerant to dairy after my vegan detox where my skin cleared and my stomach stopped feeling so bloated and uneasy. But cutting out dairy didn’t stop the pains completely and with two of my close friends finding out about Candida and yeast overgrowth, I was interested to learn more. Not only did my test results show an intolerance to yeast and dairy, it turns out that I am intolerant to Soya, egg yolk , pepper (wtf), walnuts and rasberries. The idea behind intolerance tests is to cut out the food items for 4 to 6 weeks and reintroduce them into your diet one at a time to see which item/ingredient is causing you discomfort, as not all of them do.
There are many other side effects people encounter from yeast and that could be dry/flaky skin, itching and irritation and thrush! My biggest heart break was thinking that I couldn’t have rice or bread, my two favourite carbs and comfort food. But thank god for all the alternatives that exist in this world.
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Buckwheat has become my bestfriend on this journey and that includes buckwheat pasta and buckwheat flour. From pancakes to banana bread and even bread, I havn’t had to miss my love of carbs and instead, have substituted them for more guilt free alternatives. One recipe that I played around with for abit is this bread recipe. The original recipe I found online used almond flour instead of buckwheat but I found the texture to be too crumbly and slightly dry and one day I wanted to make it but had run out of almond flour so I just used what I had in my cupboard and wham – I made something with a more bready texture:
1/3 cup coconut flour
1/3 cup tapioca starch
1/2 cup buckwheat flour
1 tsp baking powder
4 eggs whisked
1/2 cup oat milk
Pinch of salt & add-ons
Whisk eggs separately until they fluff. Pour in a bowl with flours and whisk well. Add in the oat milk slowly until the texture is smooth but not runny. Oil a baking tin and pour the mixture in. Bake at 180 degrees for 40 minutes.
This recipe is so simple and you can spice it up with different ingredients, I add seeds at the top before baking and it works great with the subtle sweetness of the dough. Eat with avocado, smoked salmon or a big spoon of almond butter for a great snack!
Let me know what you think and what else you added to it to change the flavours up!
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