I'm sure you're thinking "how on earth can a dessert modulate oestrogen"? I know it's an odd title but it does what it says on the tin! The main ingredient (Pomegranate) contains phytoestrogens which display weak oestrogenic activity when ingested but have a positive effect on balancing oestrogen levels in both women and men.
Traditionally, the pomegranate has been renowned for being one of the most powerful elixirs for women’s health, hormonal balance, beauty, and fertility. The pomegranate assists women of all ages – it enhances fertility, balances menstrual cycles, corrects PMS, and alleviates menopausal hot flushes and night sweats. Pomegranate seeds have the highest plant source of the oestrogen, oestrone; plus, the main steroidal oestrogen in pomegranate seed oil is 17 alpha-oestradiol, a bio-identical oestrogen that is hundreds of times weaker (and safer) than other forms of oestrogen. In fact, 17 alpha-oestradiol is the mildest of all steroidal oestrogens.
Oestrogen is defined as anything that binds to oestrogen receptors. The forms that can bind but not stimulate a strong oestrogenic effect are considered anti-oestrogenic and prevent stronger ones from having an effect. This is important for modulating diseases that are provoked by too much oestrogen, e.g. endometriosis, PCOS, breast cancer in women, and gynecomastia, decreased libido, depression in men.
There is also the addition of flaxseed in the crumble topping which is loaded with more phytoestrogens called lignans. They display weak oestrogenic activity by binding to e16 receptors (toxic) in the body and thus shift the balance in favour of e2 (protective).
For the filling
800g rhubarb, diced into 3 cm pieces
The seeds from 1 Pomegranate plus extra to serve
zest from 1 large (2 small) organic orange
Juice of 1 orange
1 tbsp coconut palm sugar
24 drops of pure stevia
1 1/2tsp vanilla extract
a pinch of salt
1½ tbsp arrowroot powder
For the crumble topping
50g chopped walnuts
150g almond flour (ground almonds)
6 tbsp ground flaxseed
3tbsp coconut chips
1 heaped teaspoon cinnamon
1 pinch of salt
3 tbsp maple syrup
12 drops of pure stevia
4 Tablespoons coconut oil (melted)
Preheat the oven to 160c (fan). Put the pomegranate seeds and rhubarb in a large baking dish with the orange zest, orange juice, xylitol, coconut palm sugar, vanilla, salt, and arrowroot powder and mix well. Sit for 10 mins whilst you make the crumble topping.
Mix the walnuts, ground almonds, ground flaxseed, coconut chips, cinnamon, salt, stevia and maple syrup in a mixing bowl. Mix in the coconut oil with your hands or spoon until the mixture begins to form crumbs. It may be a bit more like dough but it doesn't matter.
Crumble the topping evenly over the top of the filling and bake for 35 minutes. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.