egg & dairy free
Yes, you read that right – cake, for menopause. This is a time-honoured recipe I learned from working at Tullivers in York. The ingredients provide slow-releasing sugars, essential B-vitamins and minerals, and natural phytoestrogens – plant compounds that help to modulate our fluctuating female hormones.
Eat it daily and tell everyone it’s for medicinal reasons.
Ingredients (makes 2 loaves)
200g wholemeal flour (gluten-free plain flour or buckwheat flour could be substituted for a gluten-free alternative)
100g porridge oats
100g golden flaxseeds
50g sunflower seeds
50g sesame seeds
50g flaked almonds
2 pieces chopped stem ginger
200g raisins
750ml organic soya milk or almond milk
1 tbspn malt extract
1/2 teaspoon each of nutmeng, cinnamon and ground ginger.
Stir together all the dry ingredients in a large mixing bowl. Add the milk and malt extract and leave to soak for 30mins. If the mixture is very stiff, add more soya or almond milk. Spoon the mixture into 2 lightly oiled and lined loaf tins and bake at 190*C/375F/gas mark 5 for about 75mins or until cooked through. Turn out and leave to cool.
Enjoy!
You might also enjoy…
Ginger pickle to aid digestion
How do I know if I’m perimenopausal?