menopause diet blog

Time for a Change

Snack Recipes

Linda Kearns Menopause Cake

This makes enough for 2 loaves, each of about 12-14 slices. I often make a big batch and then freeze slices, individually wrapped in cling film or even better greaseproof paper, so I can get a slice out of the freezer every day.

menopause cake

100g/40z/1 cup of each of the following:

soya flour

wholemeal flour

rolled oats

linseeds

50g/20z/ half a cup of each of the following:

pumpkin seeds

sesame seeds

flaked almonds

sunflower seeds

2 pieces of stem ginger, finely chopped ( I used crystalline ginger)

225g/8oz/1 and a half cups of raisins

Half a teaspoon each of nutmeg, cinnamon and ground ginger

1 tablespoon malt extract

about 15 fl.oz/425ml/2 cups soya milk

Put all the dry ingredients into a large mixing bowl. Add the soya milk and malt extract. Stir well and leave for 30 mins. Heat oven to 190 C/375 F/gas 5. Line the loaf tins with baking paper or grease. Even better – use of of the new silicon moulds that are naturally non stick.

The mixture is supposed to have a soft dropping consistency so I usually need to add quite a bot more soya milk after it has soaked up. Spoon the mixture into the tins and bake for about 1 and a quarter hours… I find it is usually done after an hour – if a skewer comes out clean, its done. Turn out to cool on a rack and slice.

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