This week has been quite a bumpy one, for me and most of the other people I have spoken to. It's been a new moon, and I have found myself going to bed earlier than usual - sleeping more deeply, having more vivid dreams, and waking up more tired than usual.
I am listening to my body and slowing down this week. Im taking time to ramp up the nourishing foods, the hydrating linseed tea (recipe in a post to follow) and the deep rest.
Yesterday, I was still in slow down mode, and after school my son was looking for an after school snack, so I suggested that we bake something together. Always one for a challenge, I suggested that we make something out of the ingredients that we have - no running to the shops to add something in!
It is an exercise in creativity, resourcefulness and imagination!
It has to be:
Gluten & egg free (its also dairy free!)
Low in refined sugar (so that I can share it! The inflammation on my spine increases when I eat gluten or sugar, its so noticeable)
TASTY! (My sons are very discerning when it comes to food..they are used to my creations , and have been known to reject many of them!)
This is what we came up with and it was a TOTAL HIT with the boys. In fact No3 took it to school to share it with his friends!
Banana "Cake" Bread..
(Makes 1 15 cm squared cake)
2 cups golden flaxseed, freshly ground
1. 5 cups almonds, ground (activate* the almonds if you or your child has absorption issues)
1/2 cup almonds, chopped roughly
2 cups milk of your choice (we used oat)
1 tsp baking powder
1/4 cup raisins
1/4 cup rapadura/ cane sugar/ honey/ maple syrup
6 over ripe, brown specked bananas - mashed
(optional - walnuts & cinnamon)
Preheat oven to 160 degrees.
Mix the ingredients together in a bowl (play around with the texture- if it seems very runny, add more almond flour. You could even add some buckwheat or quinoa flour for texture. If it seems dry, add a little more milk.
Pour into a prepared, lined cake tin - 15 x 15cm works well.
Bake for 35 mins - keep checking and testing the middle, all ovens seem to have slightly different cooking times..
It may seem a little doughy when it first comes out, but it was perfect the following day. The consistency was more like cake than bread, hence the name!
( our oven was too high at the start, an the cake went brown on top before cooking completely in the middle. We turned the oven down to 160 degrees and moved the cake down to the bottom shelf in the oven to cook for a little longer. This recipe is very forgiving and is apparently quite hard to get wrong!
*activated almonds are simply almonds which have the enzymes activated through soaking 8-12 hrs, then drying very slowly on a low heat so as not to destroy the enzymes. Without presoaking them, almonds, like other nuts and seeds contain physic acid, which binds to essential minerals like zinc, rendering them unusable by the body. If you suspect that your child may be deficient in zinc, or may have issues absorbing nutrients (digestive issues, concentration issues or low immunity are signs) then activating the almonds removes this issue.
Linseeds are a FABULOUS food for children (and adults) as they are so rich in omega 3 fatty acid. They are :
* a good source of fat & protein - a good blood glucose balancing food. They may even help with insulin
* anti inflammatory
* nourishing for the brain and central nervous system (the brain needs fat) Great for concentration
* an excellent source of fibre - and can relieve constipation
* helpful for the heart, lowering cholesterol and improving blood pressure. Flax oil has been shown to
reduce the risk of heart attacks
* helpful for women! From PCOS, to infertility - linseeds have been proven to support all aspects of our
Aim to eat 1 tbsp per day. This recipe really helps you to reach that target, and more!