HRT Cake

Parve, dairy free, vegan,

Sufficient for 2 cakes made in 1 kilo (2lb) loaf tins.

This cake is for women who are going through the menopause and are looking for a natural alternative to HRT. Very easy to make and freezes well. Also useful as a good energy boost mid-morning or afternoon or use for breakfast toast. I it for a year or two and it seems to help get me through an early menopause.

Grease and line two 450g (1lb) loaf tins and set aside.

4oz Soya flour,
100g (4oz) g/f bread flour or rice flour
100g (4oz) millet flakes (or 100g (4oz) amaranth or quinoa flakes),
100g (4oz) crushed linseeds,
50g (2oz) sesame seeds,
50g (2oz) flaked almonds
4 pieces stem ginger finely chopped,
100g (4oz) raisins
2 grated apples or 1 banana mashed
½ tsp of nutmeg,
1 tsp each of cinnamon and ground ginger
Add ½ litre (23 fl oz Soya milk)
3 tablespoons honey.

Place all the dry ingredients in a bowl Pour over the Soya milk and mix well and leave to stand for 30 minutes. The flakes absorb the excess liquid during this period.

Spoon the mixture into greased tins. Bake in a preheated moderate oven; 160ºC Fan, 175ºC, 350ºF, Gas Mark 4, for about 1hr 15 minutes until cooked through. Test with skewer should come out dry.

Turn out on to rack to cool. It is rather more of a bread pudding consistency than a cake. Serve sliced and spread with soya spread or jam. It also toasts well.

Gluten Free HRT Cake