HRT cake is something I’d never heard of until recently. But, it seems, back in the ‘90s, a woman called Linda Kearns created a cake to help women through the meno years and the women of the UK swore by it. It was published in the all-powerful Daily Mail, which is pretty much a guarantee for fame.Linda Kearns HRT Cake Click To Tweet
The BBC reported Linda was prescribed HRT by her doctor but was unhappy at the thought of taking drugs long-term and wanted to find a natural alternative. So she made one.
I’m always saying food is Mother Nature’s medicine, and this cake is made of things like soy (read about the benefits of soy here) and seeds, which are phytoestrogens – plant-based foods that mimic estrogen.
As you know a lot of meno signs are due to diminishing estrogen so this cake makes sense. I haven’t made it yet, but according to reports it’s yummy.
If you make it before we do can you share your thoughts and some photos? We’d love your feedback!
Here’s the recipe:
- 100g each of soy flour, wholemeal flour, rolled oats and flaxseeds
- 50g each of sunflower seeds, pumpkin seeds, sesame seeds and slivered almonds
- 1 1/2 C raisins
- 1/2 tsp each of grated nutmeg, cinnamon and ground ginger
- 2 C soy milk
- 1 tsp malt extract (molasses can substitute)
- two stems of ginger, finely chopped
- Put the dry ingredients into a mixing bowl.
- Add the milk and mix well.
- Leave to soak for 30 minutes.
- Heat oven to 190C.
- Line a small loaf tin with baking paper.
- The mixture is supposed to be a soft, droppy consistency so if it is too dry, add a little bit more milk.
- Spoon the mixture into the tin.
- Bake for 1 ¼ hours (though test at 1 hour).
- Turn out and cool.
We love hormone balancing recipes! Do you want more? Try our Kumara Chips here.