Chocolate Chip Seed Cookies – for hormonal balance

seed cycling cookies - trust in kim

I’m really happy to be posting this recipe, as I have found these to be very useful little cookies. I know, the word “useful” isn’t usually associated with cookies, but in this case the word fits. You see, I was first interested in the recipe because I wanted to find a tasty way to eat a lot of ground seeds, as part of a natural hormonal balance technique called “seed cycling.”  Seed cycling can help with  PMS, low energy, menstrual cramps, irregular cycles, acne, back aches, headaches, uterine fibroids, hot flashes and more. These symptoms are not normal, although many of us have lived with them for years.

But what is seed cycling, you ask? It involves eating ground seeds daily at different phases of the month, and helps the body naturally re-balance hormone levels. This is for women who are menstruating, peri-menopausal and menopausal. And apparently for men too – they have hormonal cycles as well! There’s more information about seed cycling on this site and here.

The first phase, the follicular phase, happens the beginning of a menstrual cycle. If there is no menstrual cycle, this can be timed to the first day of the new moon. At this time you eat a tablespoon of freshly ground flax seeds and a tablespoon of ground pumpkin seeds daily.

In the second, the luteal phase 14 days later, you eat a tablespoon of ground sesame and sunflower seeds each daily. If there is no menstrual cycle this time coincides with the full moon.

It is important to grind the seeds daily, so they don’t become rancid. Grinding them also allows the body to digest the seeds; flax and sesame seeds in particular pass right through you if they are not ground. I store my seeds in the freezer so they stay fresh.

Now, you might be wondering why I made these cookies when I could just sprinkle the seeds on my yogurt, oatmeal or salad. Well, the truth is that I couldn’t force myself to eat them any other way. I tried mixing it with my plain yogurt  with fruit, but I had a strong dislike of the texture of the seeds in the yogurt, and I wanted to keep enjoying my yogurt snacks.

So I searched around for a while until I found this recipe, and it changed everything. Now taking my medicine is delicious. I altered the recipe a bit to incorporate both phases of the seed cycling, and changed a few other parts of the recipe to suit what I had in my kitchen, and how I thought it would taste better. You could also exchange the chocolate chips for some dried fruit.

So because of the seed cycling I started making these, but there are some other benefits to this recipe. It is gluten-free, nut-free, egg-free and dairy-free.  They also make a great protein snack. So I think a lot of people might enjoy this one.

Oh, and anybody can eat these, not just people who are trying to balance their hormones, or who have food sensitivities. They are a yummy cookie.

I’d love to hear your feedback if you found these cookies helped you, or if you just enjoyed eating them.

Makes 24-28 cookies.

What you need for phase 1 cookies:

  • 1 cup ground pumpkin seeds
  • 1 cup ground flax seeds
  • 1/2 cup ground rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil or butter
  • 1/2 cup semi-sweet chocolate chips

What you need for phase 2 cookies:

  • 3/4 cup ground sesame seeds
  • 3/4 cup ground sun flower seeds
  • 1/2 cup ground flax seeds
  • 1/2 cup ground rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil or butter
  • 1/2 cup semi-sweet chocolate chips

What you do:

  1. Choose which phase you are going to bake for, then combine the freshly ground seeds, rolled oats, baking powder and salt in a large bowl and stir to combine.
  2. Add the vanilla to the melted coconut oil/butter, then pour it into the bowl with the maple syrup. Stir to bring it all together.
  3. Mix in the chocolate chips.
  4. Preheat the oven to 350F.
  5. Using wet hands, form the mixture into slightly flattened balls, about 2 dozen of them. I divide the mixture into 4 sections, then make each into 6 or 7 cookies. Make sure they each have a couple of chocolate chips in them.
  6. Bake for 10-12 minutes, one tray at a time in the center of the oven.
  7. After removing the slightly browned cookies from the oven, let them rest for about 5 minutes before removing them to a cooling rack.
  8. Store in the freezer, removing as many as you need for the day. I eat 2 a day.

 

Rhubarb Brazil Nut Bran Muffins

Rhubarb in my garden, a huge bag of brazil nuts, and a desire to bake some flax-bran muffins to throw in the freezer for a time of need, all led me to make these muffins.  They are based on my usual recipe,  with a new fruit and nut combination.  Of course I forgot to put in the molasses, which I went out and bought especially to make these.  But they were still good!

What you need:

1 cup flour

1/4 cup brown sugar

1/4 teaspoon salt

1 & 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 cup bran

1/2 cup ground flax seeds

1 cup chopped fresh rhubarb

1/2 cup chopped brazil nuts

2 eggs

1 cup milk (soy is good too)

2 tablespoons molasses

1/4 cup butter

What you do:

1.  Preheat the oven to 400F.

2.  Stir dry ingredients  in a large bowl.

3.  Melt the  butter, then mix  the milk into the butter slowly, so the butter doesn’t harden when you add cold milk.  Add the molasses to the other liquids.  Pour the liquids, along with the slightly beaten eggs, into the dry ingredients.  Mix by hand only until the ingredients are combined; if you mix more you’ll get tough little muffins.

4.  Mix in the rhubarb and brazil nuts.

5.  Place mixture in muffin tins lined with paper baking cups.

6.  Bake at 400F for 20 minutes.  Take the muffins out of tins and cool on a rack for a few minutes before eating.

These are especially yummy served warm with a little butter, and it you have a sweet tooth, some honey or agave nectar.

Blueberry Flax-Bran Muffins

This tasty muffin recipe uses Omega 3-rich flax seeds, which are a great way to lower cholesterol.  Plus they provide, along with the bran and blueberries, a great dose of fibre.  And blueberries – besides being delicious, contain antioxidants and vitamin C.  Did I mention these muffins also taste good – you can’t go wrong here!

It is important to use ground flax seeds so you can access their benefits; the chewing and digestive processes are not enough to break down the seeds.  You can buy them ground, or grind them yourself in a coffee grinder.  They are best stored in the fridge after grinding, so they do not become rancid.

You need:

1 cup flour

1/2 cup brown sugar

1/4 teaspoon salt

1 & 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 cup bran

1/2 cup ground flax seeds

1 cup blueberries, fresh or frozen

2 eggs

1 cup milk (soy is good too)

2 Tablespoons molasses

1/4 cup butter

What you do:

1.  Preheat the oven to 400F.

2.  Stir dry ingredients  in a large bowl.

3.  Melt butter, then mix in the milk slowly, so the butter doesn’t harden when you add cold milk.  Add molasses.  Pour the liquids, along with the slightly beaten eggs, into the dry ingredients.  Mix by hand only until the ingredients are combined; if you mix more you’ll get tough little muffins.  Gently mix in the blueberries, so they don’t break and you don’t over-mix.

4.  Place mixture in muffin tins lined with paper baking cups.

5.  Bake at 400F for 20 minutes.  Take muffins out of tins and cool on a rack for a few minutes before eating.

6.  If you freeze them, make sure they’re completely cool before they go in the freezer.