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food | hormonesKeeP
suGar low
this cake is delicious
yet has no white refined
sugar, which would cause
blood sugar to spike.
regulating this helps
menopausal symptoms
such as mood swings,
anxiety and
fatigue.BLUEBERRY AND ALMOND LOAF WITH
LEMON CASHEW CREAM ICING
there is nothing worse than when
your stomach starts to rumble
mid-afternoon and the only thing
you have is something that’ll leave
you hungry within half-an-hour, so
this blueberry and almond loaf is
high in healthy fat to keep you
satiated until dinner.makes one loaf
Preparation time: 15 mins, plus
overnight soaking
Cooking time: 30 mins■■ripe bananas 2
■■Coconut oil 6tbsp
■■Ground almonds 400g
■■Coconut flour 30g
■■Vanilla pod 1, seeds scraped
■■Ground cinnamon, preferably
Ceylon 1tsp
■■Fresh or frozen blueberries 180g,
iCinG
■■lemon 1
■■Cashews 70g, soaked overnight in
cold water
■■almond milk 5tbsp or yourpreferred plant-based milk
■■maple syrup 1tsp, or your preferred
liquid sweetener
■■toasted coconut flakes handful,1 Preheat the oven to 180C/gas 4.
mash the bananas. melt the coconut
oil in a bowl set over a pan of
simmering water. Add the coconut oil
to the bananas and mix.
2 Add the almonds, coconut flour,
vanilla seeds and cinnamon and give
everything a good mix. Add the frozen
or fresh blueberries, folding in gently.
3 Tip the mix into a loaf tin lined with
baking parchment, smoothing down
with the back of a spoon and making
sure it’s level. Place in the oven for 30
mins to bake until golden brown.
4 For the icing, juice and grate the zest
from the lemon and set aside.
Combine the cashews, milk, 2tsp juice
and syrup in a blender and blitz for a
good 5 mins or so until completely
smooth. set aside. Ice the cake once
cool and sprinkle over the lemon zest
and toasted coconut flakes. ts■■Pickled red onions 1tbsp, to
serve (optional)
■■salt and black pepper to taste
FlatBreaDs
■■sprouted spelt flour 200g
■■Dairy-free coconut yogurt
2tbsp
■■extra virgin olive oil 1tbsp
■■salt pinch
1 Preheat the oven to 200C/gas 6.
Line a baking tray with baking
parchment. spread out the
chopped cauliflower on the tray
and drizzle with oil. sprinkle with
the turmeric and cumin and season
generously with salt and pepper.
Using your hands, rub the
seasoning all over the cauliflower
and then bake for 20 mins until
golden and crispy.
2 Place the quinoa in a saucepan
with double the amount of boiling
water and leave to simmer for
15 -20 mins.
3 make the flatbreads by
combining all the ingredients with
4tbsp cold water in a large bowl
and kneading with your hands until
the dough holds together well.
Add a touch more water or flour to
reach the desired consistency if
needed. roll out into two
individual flatbreads on a floured
surface, then rest on an open
flame on the stove top to cook,
constantly turning, until each
surface catches slightly.
4 once the quinoa is cooked and
the water has been absorbed, add
the greens and stir in the pesto.
5 Assemble your flatbreads by
smothering them with the yogurt
then topping with quinoa, leafy
greens and turmeric cauliflower.
6 Finish with a sprinkling of
toasted seeds, fresh coriander and
a few slices of pink pickled onion
on each.
The Happy Balance by
Megan Hallett and Nicole
Jardim, £20 White Lion
Publishing. Photographs:
Simon Pask.sweet^ treat