**UPDATE: My PCOS did resolve itself naturally. I think that this PCOS bread helped but honestly I can’t be sure what the final fix was! I was also following this eating plan when my PCOS cleared up. I went on to get pregnant in the summer of 2013 and have a son who was born in April of 2014.**
I think I have mentioned this before, but I have PCOS (PolyCystic Ovarian Syndrome). There are a lot of different opinions and research floating around regarding treatment and causes. One of the possible treatments is adding DCI, or D-Chiro-Inositol, to your diet. I actually got the idea for this recipe from a coworker at a previous job, but there are also many variations online if you google for PCOS muffins. This buckwheat farinetta has a lot of DCI in it, and so does soy lecithin which is also in the recipe. I modified this recipe from a bunch that I found online, but it came out really well. I will be making it again because i’m almost out.
Combine dry ingredients in a large bowl:
- 3 cups farinetta (order online HERE)
- 1/2 cup soy lecithin granules (amazon has it)
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2-4 tsp of cinnamon, nutmeg, cloves or other “pumpkin pie” type spices – I used cinnamon
- 1/2 cup ground flaxseed/flaxmeal (optional, but good for Omega 3s) – I did not use this
- 2 tablespoons ground black sesame seeds (optional – I did add this, and I used this grinder)
Combine (separately) the wet ingredients + sweetener in a medium or small bowl:
- 2 mashed bananas (alternately, try pumpkin or applesauce?)
- 1 cup baking stevia (do not use sugar here – PCOS people are particularly sensitive to sugar – our insulin response is usually messed up)
- 3 medium organic eggs
- 1 cup of whole milk (could sub a non-dairy milk, or even water)
- 2 tablespoons olive oil
- 2 teaspoons vanilla or other extract
- Preheat your oven to 350F.
- Combine the wet and dry ingredients by pouring the wet into the dry. You may add extra goodies like chocolate chips, nuts, etc… but I did not.
- Spoon the batter either into muffin tins or a loaf pan (mine are circular and have ~1.5 inch high sides). My batter fit into 2 of the circular ones. The batter may or may not rise – mine did, but I read online that others didn’t – so fill accordingly.
- Bake at 350 degrees for 25 – 35 mins (check after 25).
This makes approximately 16 servings (each tin cut into 8 pieces). If you have 2-3 servings per day, that should be enough DCI to be effective. There are about 5200 grams of DCI in the whole batch. That means 325 grams in each 1/16th piece. Depending on your weight, have 2-3 per day (I think the study with DCI used 600 grams per day for smaller women).
I hope this helps someone! I really liked the muffins/bread. They definitely have an odd, “healthy” taste to them, but I like stuff like that. Try topping them with butter or cream cheese. Yum.