I posted this on my Instagram stories a few days ago and I got lots of messages asking for the recipe as they missed it, so here it is! The delicious LSA loaf that's crispy on the outside and fluffy on the inside. Plus it's full of fibre, protein and healthy fats for satiety and sustained energy. It's super tasty with the rosemary so I definitely recommend adding that in ;).
We love this for breakfast. We pop a couple of slices in the toaster and smother it with avocado and a pinch of S&P. I also tried the bread toasted with a sneaky slather of strawberry jam and it was SO GOOD (who knew that strawberry & rosemary were a good combo?).
If you're not sure what LSA is, it's usually available in the Health Food aisle at the supermarket in the 'fibre' section.
It contains ground up linseeds, sunflower seeds and almonds (hence, LSA) which gives it the huge fibre benefit, but it's also a great food for hormone balance, particularly oestrogen dominance.
How does it help with hormone balance?
Not only does fibre help to move things along through the digestive tract, aiding in the elimination of hormones after detoxification, the linseeds (aka flaxseeds) contain lignans that bind to oestrogen receptors, allowing for any excess oestrogen to be cleared from the body.
Rosemary works on oestrogen dominance too, by exerting it's effects on the liver. Oestrogen can be metabolised through 3 different pathways (16-OH, 4-OH or 2-OH) in the liver. The 16-OH & 4-OH pathways are associated with oestrogen dominance and negative or more 'toxic' and stronger oestrogen effects such as PMS, weight gain, heavy and painful periods, infertility and even conditions such as endometriosis, PCOS and breast cancer. The 2-OH oestrogen pathway produces an oestrogen metabolite that has a weaker oestrogenic effect and is a more 'protective' form oestrogen (which is what we want!). Rosemary helps to 'push' the metabolism of oestrogen through the safer 2-OH pathway.
Alright, now for the recipe!
Ingredients:
1.5 cups LSA
5 eggs
1/3 cup olive oil
1/3 cup water
1/4 cup hemp seeds
2 tsp baking powder
1/2 tsp Himalayan salt
1 tbsp fresh rosemary (plus extra to sprinkle on top).
Method:
Pre-heat the oven to 180C.
Line a loaf tin with baking paper.
Mix the dry ingredients together in a bowl.
Whisk the wet ingredients together in a separate bowl.
Combine the wet and dry ingredients in a large bowl until mixed well.
Pour the mixture into the prepared tin.
Bake for 45 minutes.
Remove from the oven when cooked and leave to cool.
Slice it up and store in a sealed container in the fridge for up to 3 days.
Enjoy!
P.S: Have you downloaded my freebie: 5 High Protein Recipes (30g+ per serve)? Click below to grab your copy! xx
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