These are the best breakfast or snack: my aim with food like this is to make sure they are both incredibly healthy and totally delicious - these really hit that spot!
Health benefits on linseeds:
Anyone with hormonal issues should be consuming linseeds daily part of their diet. In fact I’d go so far as to say all women should be having linseeds regularly in their diet as hormone health is so variable and so fundamental to our wellbeing.
The lignans in linseeds have been shown to reduce the risk of breast cancer, by interfering with oestrogen and helping to remove it from the body by boosting the sex-hormone binding globulin (SHBG).
Linseeds help to soften stools and reduce constipation - good daily bowel movements are VITAL for staying healthy to remove toxins including hormone metabolites from the body, so aiming for daily bowel movements is a MUST.
They are high in omega 3 fats, which are absolutely key to an anti-inflammatory diet, so if you suffer from any health conditions or are overweight then reducing inflammation is really key.
The phytoestrogens in linseeds are vital for optimal health and our intake of them is generally very low in British society. BUT it is a really simple way to get some balance, nourish yourself, and help your body to do what it needs to keep you in good hormonal health.
I love the idea that adding one food in like this can have such an impact, and it is so easy to consume without too much thought:
Eat in porridge, granola, yoghurts for breakfast
Drink in a smoothie
Use in baking like I have done here
Add linseeds to salads and seed mixes
SIMPLE to make: really can’t go wrong, mixing wet ingredients into dry.⠀
NUTRITIOUS, they are a great source of incredible fibre, phytoestrogens for hormones balancing, anti-inflammatory with omega 3 rich seeds. Gluten free. ⠀
DELICIOUS, they have a seriously great nutty taste, light to eat, chewy from the carrot and apricot.⠀
FILLING, with good fat content and low sugar content they are nutrient dense, and satiating, a perfect afternoon treat with a cup of tea. Could also be great for a speedy breakfast on the run.⠀
Makes 12 muffins⠀
Line a muffin tray and preheat the oven to 180 degrees.⠀
In a pan melt 75g coconut oil and then add:
2 medium carrots finely grated⠀
20 dried sulphur-free apricots finely chopped (or any dried fruit to hand, adding sweetness and fibre)⠀
1 cup non-dairy milk⠀
1 egg whisked⠀
1-2 tbsp maple syrup (optional)
1 tablespoon kefir or yoghurt of your choice⠀
1 tsp vanilla extract ⠀
Once this is all in the saucepan add all the dry ingredients below:
200g ground flaxseeds⠀
90g oat flour ⠀
(Grind yourself in a small blender using whole flax and whole oats)
1 teaspoon cinnamon⠀
1 teaspoon baking powder ⠀
Combine wet and dry ingredients in the saucepan
Spoon the mixture into muffin cases. ⠀
Bake for 20-40 minutes depending size of muffin cases, until golden. ⠀
Leave to cool. Remove from cases. Eat!⠀