Bone-strengthening and providing those magical and elusive phytoestrogens, this cake like bread is also 95% fat-free (oils provided through seeds) and 100% delicious!

Preheat oven 190C.

100 g soya flour

100 g wholewheat or gluten-free flour

100 g rolled oats

100 g crushed linseeds (crush a whole bunch in a blender)

50 g sunflower seed

50 g pumpkin seed

50 g sesame seed

2 pieces stem ginger, finely chopped

225 g raisins

1/2 ts nutmeg

1/2 ts cinnamon

1/2 ts ground ginger

about 420 ml soya milk

1 Ts barley malt extract

Line a bread tin with baking paper.

Mix all the ingredients and leave to soak for 30 minutes.

If the mix ends up too dry (it should have soft dropping texture) stir in a wee bit more soya milk.

Spoon the mix into the tin, cover with tin foil and bake for 1 1/2 hours.

A knife tip inserted should come out clean.

When it has cooled down, store it in a plastic packet in a fridge for a few days to retain the moisture.