125g soya flour
125g whole-wheat flour
125g rolled oats
50g ground almonds
50g sesame seeds
125g dried apricots, chopped
200g cranberry and raisin mix
1 tsp. mixed spice
3 nuggets crystallised ginger, finely chopped
50g sunflower seeds
3 tbsp. apple juice
600ml soya milk
1 tbsp. malt extract
25g flaked almonds
This delicious cake is packed with nutrient rich ingredients shown to reduce symptoms of hormonal imbalance such as PMS or menopause. Hormone-balancing phytoestrogens, such as linseeds, oats and soya milk, as well as vitamin & mineral rich dried apricots, flaked almonds, cranberries, and sunflower seeds make a healthy but far from dull snack to perk up any cup of tea.
If the listed dried fruits don’t take your fancy, replace with those that do, just keep the weight the same. Slices can be frozen for up to three months.
Preheat the oven to 190ºC/170ºC fan/gas mark 5. Grease and line a 900g (2lb) loaf tin.
Put all the dry ingredients except the flaked almonds into a bowl and stir. Pour in the apple juice, soya milk and malt extract, and mix together. Set aside for 45 minutes.
Pour the batter into the tin and level with a spoon. Scatter over the almonds, cover with foil and bake for 45 minutes.
Remove the foil and cook for a further 45 minutes until a skewer comes out clean. Allow to cool and transfer to a wire rack. Slice and serve with fruit spread.