Super menopause tea loaf
- 4 dried dates, chopped
- 4 dried figs, chopped
- 4 dried apricots, chopped
- 5 Brazil nuts, chopped
- 6 walnuts, chopped
- 2 tbsp flax seeds
- 150ml just-brewed Earl Grey tea
- 1 carrot (around 100g), grated
- 1 tbsp unsweetened desiccated coconut
- 1 tsp ground cinnamon
- 150g spelt flour
- 1 tsp baking powder
- 1 medium egg, beaten
- 125ml soya milk
One bite of this rich tea loaf tells you that it is incredibly wholesome and packed with fruit and nuts. Where to start on the nutrients? All the dried fruits provide fibre, plus apricots contain iron and dates supply boron, while the walnuts offer calcium and vitamin D. Then there are the flax seeds (linseeds), which are fabulous for the skin and overall digestion, as well as being rich in phytoestrogens.
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- The night before you’re going to make this, or up to 8 hours ahead, put the dates, figs, apricots, nuts and flax seeds into a bowl. Pour over the tea, cover and leave to soak. By the time you come to make the loaf, all the tea will have soaked into the fruit.
- When you’re ready to make the loaf, preheat the oven to 200°C/400°F/Gas Mark 6. Line a 450g loaf tin with baking parchment.
- Add the carrot, coconut, cinnamon, flour, baking powder, egg and soya milk to the bowl of soaked dried fruit, nut and seed mixture and mix well. Spoon into the prepared loaf tin, and bake in the oven for 45 minutes.
- Reduce the heat to 180°C/350°F/Gas Mark 4 and bake for a further 30-45 minutes or until a skewer inserted into the centre comes out clean.
- Carefully lift out of the tin and put on a wire rack. Allow to cool before slicing.