Turmeric Loaf

This recipe is amazing. When there's a serious desire for toast or bread, but a need for something more hearty + nutritious, this is the loaf to make. I make at least a loaf a week and have played with many variations...

Here is my current favorite. 


+ 3/4 cup Sunflower Seeds
+ 1/4 cup Pumpkin Seed
+ ½ cup Flax Seeds
+ ½ cup Almonds, roughly chopped
+ 1 ½ cups Rolled Oats
+ 2 Tbsp Chia Seeds
+ 4 Tbsp Psyllium
+ 1 Tbsp Turmeric
+ 1/2 tsp Caraway Seeds
+ 1/2 tsp cracked Black Pepper
+ 1 tsp fine grain pink Sea Salt
+ 2 Tbsp Honey
+ 3 Tbsp melted Coconut Oil
+ 1 ½ cups warm water


Toss together all the dry ingredients in a large bowl.  Whisk honey, oil and warm water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Let the dough 'soak'  for at least 1 hour.  Stir occasionally. If it is too thick to even move, add a few tbsp more water. Line a bread pan with parchment. Add the dough, it should be thick. Press it down firmly. Let set in the pan another hour. Press the dough down once more before adding it to a preheated oven (325°F).  Cook the loaf for ~90 minutes until golden. Remove from the pan and place on a drying rack or directly on the oven rack. Turn the oven off, but leave the loaf inside for an hour. Let cool completely before slicing, or risk it falling apart. Wrap + eat within a few days, or place in the fridge for ~1week. 

Slice, toast and serve with poached eggs or smoked salmon and cream cheese. Or, chunk it up and toss it into a kale salad! Yummmmm