Who doesn’t like a slice of cake, and if that can also help your hormone balance then that must be a good thing. Recipes for such HRT cakes are many and have been around for some time and they are very useful for women who want to increase their intake of plant phytoestrogens. This recipe was shared by Anita Hegerty, an Osteopath from Yeovil who originally found it from Napiers the herbalists in Edinburgh – so from one end of the country to the other – let’s all tuck in.

Ingredients

All ingredients provide a rich source of plant oestrogens, in addition the golden flaxseeds provide omega oils important to hormonal health. The fennel seeds and ginger help the digestive process and absorption of nutrients. Apricots are a source of iron and cranberries provide antioxidants important for the immune system. If you can find organic ingredients, so much the healthier.

• 100g soya flour
• 300g porridge oats
• 250g dried apricots
• Handful of dried cranberries
• 50g pumpkin seeds
• 50g sunflower seeds
• 100g golden flaxseed (linseeds)
• 50g brazil nuts chopped
• 50g walnuts chopped
• 500ml soya milk
• Pinch of cinnamon to taste
• 1 tsp fresh grated ginger
• A few fennel seeds
• Approx 1 small glass of organic apple juice (enough to give moist consistency)

Preparation

• Mix all dry ingredients together
• Add dried fruit, apple juice and soya milk
• Leave to soak for at least 1/2 an hour
• Preheat oven to 190 C (Gas Mark 5)
• Line a loaf tin with baking paper & spoon in mix
• Cook in preheated oven for approx 1 & 1/4 hours
• Slice and store in freezer