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Peri Loaf

This loaf is choc full of phytoestrogens. Phytoestrogens (plant oestrogens) are substances that occur naturally in plants. Eating phytoestrogens can produce either some of the same effects as human oestrogen (oestrogenic effects) or opposite effects (anti-oestrogenic effects). Which effects are triggered depends on existing levels of oestrogen in the body, and how the phytoestrogens bind to oestrogen receptors in the body.

Did you know that that phytoestrogens may help to ease menopausal symptoms in only one in three women.

Only about one in three women have the particular type of gut bacteria that can turn the phytoestrogen in soy into a stronger and more useable form, called equol. To find out if you have this beneficial type of bacteria whether phytoestrogens may benefit you need to eat good food sources daily for at least 3-4 weeks. To get the therapeutic amount you can change your latte to soy milk (preferable calcium enriched), use soy milk on your oats, 200g tofu or 100g of tempeh in a stirfry. Two slices of Peri Loaf per day is enough to get the recommended dose.

  • 2½ cups soy flour or chickpea (besan) flour or wheat flour, sifted

  • ¼ cup freshly ground flaxseeds

  • ½ cup mixed seeds (sunflower, sesame, pepitas)

  • 3 teaspoons baking powder, sifted

  • 250ml whole bean soy milk

  • 250-300g silken tofu

  • 1 cup fresh herbs, finely chopped (combination of rosemary, thyme and flat-leaf parsley)

  • Extra seeds for sprinkling on top


  • For a lemon zing to complement the herbs, add zest of 1 lemon and juice of ½ lemon


  1. Preheat oven to 180°C.

  2. In a bowl, combine all dry ingredients and chopped herbs. Set aside.

  3. In a separate large bowl, mash the tofu with a fork or, for a smoother consistency, use a food processor.

  4. Gradually add soy milk to tofu until smooth. If using lemon, now add the juice and zest.

  5. Stir through, then add dry ingredients, mix until combined.

  6. Place mix in a loaf tin lined with baking paper and press down with back of a spoon.

  7. Sprinkle extra seeds on top.

  8. Bake for 1 hour.

  9. Allow to sit for 5-10 minutes before turning out from tin.

  10. Slice into 10 pieces.

Serving suggestions Serve fresh and warm, drizzled with olive oil, or as a bread topped with avocado and cheese or feta. The sliced bread freezes well and can be toasted (after a day it starts to dry out just like fresh bread does).

*recipe from Jean hailes

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