A few months ago I bought some organic, paleo bread for £7.50. Yes, £7.50. It was the size, roughly, of an iPhone + and I really, really hated myself for it. There is absolutely no limit on how far I’ll go for my health, from supplements, food shops to eating out. It’s blood ridiculous, but honestly, I love it.
I digress. I decided to make my own, but a smaller on-the-go size to pop in the oven and crack open with a generous lug of EVOO streaming down the middle.
I’ve cut back on the sheer excessive volume of carbohydrates I consume, simply because it wasn’t doing wonders for my hormones.
So I’m packing in the fat and creating clever swaps when and where possible to stabilise blood sugar throughout the day instead of encouraging dramatic peaks that an over consumption of carbs can cause. When we work with our blood sugar and encourage insulin sensitivity, we start to address the root cause of many cases of PCOS - insulin resistance.
This in turn has a knock on effect on correcting symptoms associated with androgen excess EG, all the wonderfully painful issues I've been struggling with right now.
Ingredients - for six muffins:
1 heaped cup of almond flour
2 tbsp of coconut flour
1 tsp of baking powder
½ tsp of sea salt
2 eggs (pasture raised is my preference)
½ cup of coconut oil, melted (judge this depending on consistency)
1 Preheat your oven to 180C. Mix your dry ingredients together in one bowl and whisk your eggs and coconut oil in another.
2 Combine the two bowls together, giving everything a good mix. Take generous scoops of mix and place into a muffin tin lined with cases.
3 Bake for roughly 20 minutes. They should be golden brown on top.