MENOPAUSE CAKE
Packed chockablock with phytoestogens, calcium, magnesium, and anti-inflammatory omega-3s to support menopausal symptoms.
Enjoy a slice a day, after a meal.
Keeps in the freezer for up to two months,
or in the fridge for 4-5 days. Makes 2 loafs.
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INGREDIENTS
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2 cups dried fruit (raisins, cranberries or soft apricots)
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1 & 1/2 cups of porridge oats (rolled oats)
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2 & 1/4 cups of wholewheat flour
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3/4 cup of ground flaxseeds (linseeds)
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1/2 cup of chopped or flaked almonds
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1/2 cup of pumpkin seeds
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1/2 cup sunflower seeds
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1/2 cup of sesame seeds
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1 heaped teaspoon of cinnamon
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1 heaped teaspoon mixed spice
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3 pieces of stem ginger (roughly chopped)
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1 tablespoon of malt extract or runny honey.
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1 litre of soya milk
METHOD
Preheat your oven to 160C and line a small loaf or round cake tin with baking parchment.
Combine all the ingredients in a bowl.
Spoon the mixture into the tin (it should be a sloppy consistency – add a little more soya milk if the mixture seems too dry or dense).
Combine all the ingredients in a bowl.
Bake for 50 mins or until a sharp knife comes out cleanly.
