I love cooking a healthy recipe that satisfies a sweet craving, this apple, ginger and blueberry loaf does exactly that. It is perfect as a snack with a cup of tea in the afternoon or first thing in the morning for a fruity breakfast. I believe a big part of preparing both you and your partner's bodies pre conception is to get your body as healthy as possible by ditching the C.RA.P - caffeine, refined sugar, alcohol and processed foods. Packaged foods often contain hidden sugars and many recipes that are branded 'healthy' or 'vegan friendly' still find a way of creeping in natural sweeteners such as maple syrup, coconut sugar or honey. Although these are natural and do not have refined sugar, they can still cause our blood sugar levels and insulin to rise. In women, elevated blood sugar levels and insulin resistance can potentially make our menstrual cycles unpredictable and interfere with ovulation and egg maturation.
This loaf contains no refined sugar and the sweetness is all from the stewed apples, blueberries and a hint of cinnamon. Blueberries are one of my favourite fertility foods because they are packed with antioxidants and anti-inflammatory properties to benefit both female and male fertility. Gingerol, the main bioactive compound in ginger, has powerful anti-inflammatory effects. PCOS and endometriosis greatly affect fertility and are heavily tied to inflammation in the body. Getting more ginger into our diet can help mitigate inflammation and facilitate conception. Apples contain many nutrients and are recommended to increase sperm count. The recipe uses spelt flour giving it a mild, nutty flavour. It is an energising grain providing essential nutrients: iron, magnesium and zinc, it is also rich in fibre which is beneficial for our digestive systems and overall fertility.
INGREDIENTS
MAKES 1 LOAF
1 apple - peeled, cored & chopped
100g oats, I use Flahavans
100g spelt flour
100g blueberries
2 tsp ground ginger
1.5 tsp ground cinnamon
1 free range egg
75ml unsweetened almond milk
1 tsp vanilla extract
1 tsp baking powder
1 tsp bicarbonate of sofa
*Additional toppings optional - Greek or coconut yoghurt to serve / nuts including almonds
METHOD
1. Preheat the oven to 180 and line a loaf tin with parchment paper.
2. Put a saucepan over a medium heat and add the apple, cinnamon and 2 tbsp water and stir gently, cook for approx 15 minutes until softened. Once soft mash with a fork.
3. In the mean time, in a mixing bowl combine the flour, oats, ginger, vanilla extract, baking powder and bicarbonate of soda and stir until well combined.
4. Add the egg and almond milk and mix well. If the mixture is dry, add in more almond milk, a splash at a time.
5. Fold in the stewed apples and blueberries.
6. Pour the mixture to the loaf tin.
7. Bake in the oven for 25 minutes until golden brown.
8. Leave to cool on a cooling rack for 10 minutes and serve.
9. Cut into slices and this will keep in the fridge for up to 5 days to help yourself too.