I stole this recipe from the book “The intolerant gourmet: Glorious Food Without Gluten & Lactose”] by Barbra Kafka.
I modified it slightly to work with the diet. When these are done they taste like a blonde brownie with the texture of a granola bar. (That description does not give this recipe justice!) Even the rest of my family who is not on this candida diet with me LOVED these!
Ingredient: 1/2 tsp coconut oil 1 c whole almonds (the recipe recommend roasted unsalted almonds but I used raw) 1 c whole pecans (or walnuts) 1/3 c stevia 2 egg whites
Preheat oven to 300 degrees F. Grease a 7 or 8 inch square pan with the oil. Set aside. Place the nusts in a food processor and chop until the mixture resembles coarse sand. Put the contents into a small mixing bowl. Stir in the stevia and egg whites. With a spatula, scrape the contents of the bowl into the oiled pan and press into an even layer. Bake for 1 hour for soft cookies or 1 1/2 hours for crisp cookies. Remove from the oven. Allow to cool and cut into squares.
I also add unsweetened coconut flakes (in the food processor when you grind the nuts,) because i think everything should have coconut in it!