Hormone Modulating Protein Bread

For any woman who wants to help support her hormones and increase protein consumption.

Um, so all women? 

This bread is excellent for women who have either high, low or highly fluctuating levels of estrogen, which makes it especially suitable for those who have PMOS, amenorrhea, or are in the post-partum or peri-menopausal era. 

If you are having this for post-partum, it is an excellent snack or addition to a meal that is full of healthy fats and protein, making it a much more nutrient dense option than most breads. In addition, the soy isoflavones can help with milk supply, as well as potentially reducing the mood effects of hormones coming down. 

It is safe to have while breastfeeding, as long as bub does show any signs of gastric distress in relation to a soy allergy or intolerance. 

For perimenopause, it can help balance out the wild fluctuations of estrogen that come with this time and minimize hot flushes, sweats, mood changes and insomnia. 

Ingredients 

• 2 ½ cups of chickpea (besan) flour (you can make your own by grinding whole raw chickpeas in a high powdered blender). 

• ⅓  cup ground linseeds/flaxseeds 

• ½ cup mixed seeds such as sunflower and pumpkin 

• 3 teaspoons baking powder 

• 1 tsp salt 

• 250mL whole bean soy milk (Some of my favourite brands are Bonsoy, Happy Soy Boy, or Pure Harvest) 

• 300 grams silken tofu (the bread will turn out better with silken tofu as opposed to firm tofu. Firm tofu works but makes it drier)

• 1 egg 

• 1 cup finely chopped greens (spinach, parsley, basil, rosemary, silverbeet ect)

• Zest and juice of ½ lemon 

• Extra seeds for sprinkling on top 

Method:

Preheat the oven to 180 degrees. 

Combine the chickpea flour, ground flax, mixed seeds, baking powder and salt in a large bowl and set aside. 

In a separate bowl, or a food processor, mash or combine the tofu, then slowly add the soy milk, then the egg, chopped greens and lemon until well combined.

Stir through the dry ingredients into the wet.

Bake for 1 hour, or until a skewer comes out clean from the middle.  Allow to sit for 10 minutes or so, before turning out to cool. 

Best enjoyed with butter or avocado and an extra sprinkle of salt. 

Makes approx 10 - 12 serves. 

Each serve has approximately 10 grams of protein, 4.5 grams of fibre and 15mg soy isoflavones. 

Note:

For a therapeutic dose of soy isoflavones, most women need around 50mg per day, so this bread would serve as one dietary source, alongside other sources such as extra serves of tofu, tempeh, miso soup, flaxseeds, whole bean soy milk, edamame or soy beans.