Snacks
Hormone Balancing
Banana Bread
Makes 10 - 12 slice loaf
1 slice = 1 portion
Serve with your choice of nut butters and fresh berries for a filling breakfast.
Ingredients
150g pecan nuts
100g flaxseed
50g sunflower seeds
½ tsp cream of tartar
½ tsp baking soda
1 tsp cinnamon
4 free-range eggs
1 large ripe banana
2 tbsp coconut oil, melted
1 tbsp maple syrup (optional)
Method
Preheat the oven to 180C.
Place the pecans, flaxseed and sunflower seeds into the blender and process to form a fine meal.
Transfer to a large bowl with the other dry ingredients and mix.
Place the eggs, banana, oil and maple syrup in the blender and process until smooth.
Pour into the dry ingredients and mix thoroughly.
Spoon into a lined loaf pan and bake for 40 —45 mins until firm to the touch.
Allow to cool for 5 mins before turning out.
Try not to eat all at once!
Seeded crackers
Ingredients
45g pumpkin seeds
45g linseeds
45g sesame seeds
1 tsp salt
1 tsp baking powder
220g buckwheat flour
175ml water
90 ml light olive oil
Method
Combine all the ingredients in a large bowl and bring together with clean hands. Kneed for 5 mins then cover and set aside for about 20 mins.
Heat the oven to 180 and cut 4 pieces of parchment paper, around A3 size.
When the dough is ready, divide it into 3 balls. Put one on a sheet of parchment paper, and place another sheet of the paper on the top. Press down with your palm and then use a rolling pin to flatten the dough between the sheets of paper. The thinner the better really - but about 2 mms works well.
When the first piece is rolled, remove the top layer of parchment paper and use a knife to score into the dough into strips. Put the sheet with the dough onto a shelf of the oven. Repeat with the remaining 2 balls of dough, using the same top paper.
Cook each for 10 mins, checking frequently. If necessary, turn them over with a pair of tongs to toast the other side briefly.
Adapted recipe from Antonia Maguire.
Nut & Sugar Free Oat Balls
Ingredients
2 cups of porridge oats
2 ripe bananas
1 cup of stewed apples
1 tsp of cinnamon
1 tsp of vanilla essence
Half cup of sunflower seeds
Half cup of pumpkin seeds
1 tbsp of ground flax seed
Menopause bread
This is a delicious, gluten-free bread that I have adapted from Sarah Britton’s The Life-changing Loaf of Bread. I have removed the oats for a lower-carb version. I personally find it more tasty than ‘normal’ bread and a useful option to have with dips, as toast or a sandwich or to top with eggs. I tend to make a batch and once cooled, slice it and keep in the freezer for when I’m after a ‘bread’ hit!
Ingredients:
1.5 cups pumpkin seeds
1 cup almonds or hazelnuts
1/2 cup flaxseeds (aka linseeds)
1/2 cup chia seeds
1/2 cup psyllium husks
3 tbsp sesame seeds
1 tbsp fennel seeds (optional)
1 tsp fine sea salt
1.5 cups warm water
3 tbsp olive oil or coconut oil, melted
Method:
Preheat the oven to 180°C. Mix the dry ingredients then stir in the olive oil/coconut oil and warm water and combine well. Quickly, transfer to a large lined/oiled loaf tin and press down well, smoothing the top with the back of a spoon. Bake for approximately 30 minutes, then remove from the tin, return to the oven upside down and bake for a further 30 minutes. It is ready to come out if it sounds hollow when tapped.
Allow to cool thoroughly on a cooling rack then slice with a sharp knife. Can be frozen once sliced for up to 3 months.
Adapted recipe from Sarah Britton’s Life Changing Loaf of Bread.
Method
Preheat oven to 180C and greaseproof a baking tray
Mash 2 bananas and add rest of the ingredients into bowl and stir together
Using hands, create approx. 12 balls.
Pop into the oven for 12 minutes.
Cool on a baking tray and try not to eat all at once!