A year in my kitchen

Menopause Cake!

 

This is my take on the Menopause Cake recipe that got some coverage last year. Actually its just a really nice sort of fruit or tea cake whether so don't be put off by the title! Full of omega 3 rich nuts and seeds, with spices from cinnamon and nutmeg, this cake is made with all soy flour and soy milk. These, together with the flaxseeds, give the cake a important source of phyto-oestrogens - isoflavones and lignans that can mimic oestrogen in the body and lessen the effects that the menopausal oestrogen drop. The effect is mild, but including these and fermented forms of soy (such as tofu, miso and tempeh) in a more plant based and anti-inflammatory diet is one positive thing you can do if you are suffering with hot flashes, night sweats and other uncomfortable symptoms.

 

You will need:

 

100g soya flour

100g wholemeal self raising flour

100 rolled oats

100g linseeds / flaxseeds – whole or ground

50g pumpkin seeds

50g sunflower seeds

50g sesame seeds

50g walnuts or flaked almonds

2 pieces of finely chopped stem ginger

225g of raisons or dried cranberries

½ tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

525ml soya milk

1 tbsp of malt extract

 

Method

 

Gently mix the dry ingredients in a large bowl and add the soya milk and malt extract. Mix thoroughly and leave to rest for about an hour. If the mixture looks very heavy, add a little more soya milk. It should fall loosely off the spoon, like the mix for a Christmas cake. When you’re ready, heat your oven to 190 degrees C/375 F/Gas mark 5. Line a large baking tin with parchment and grease this again with butter or alternative. Bake for 1 hour 20 mins and then leave to cool, but eat first slice whilst warm with a little butter and a cup of your favourite tea!

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October 14, 2019

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