For the seeded turmeric loaf:
6 pastured eggs (or 6 flax eggs: 1 Tbsp ground flax + 3 Tbsp water)
3-4 drops Omica liquid stevia
¼ cup coconut oil
½ tsp apple cider vinegar
1 cup + 3 Tbsp TigerNut Flour
¼ cup ground flax
1/2 cup sprouted sunflower seeds
1/2 cup sprouted pumpkin seeds
1 Tbsp turmeric powder
1 tsp baking soda
generous pinch of sea salt

For the spring pea pureé:
2 cups shelled fresh peas, blanched
3/4 tsp cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1/4 cup tahini
1 Tbsp fresh lemon juice
pinch of sea salt

For assembly:
2 cups thinly shaved radishes
microgreens for garnish
high quality flake salt (such as Maldon)


For the seeded turmeric loaf:

Preheat oven to 350°F. Beat the eggs, stevia, coconut oil and vinegar together in one bowl.

In a separate bowl, combine flour, flax, sunflower + pumpkin seed, turmeric, baking soda and salt.

Mix dry ingredients slowly into the wet ingredients.

Pour batter into a parchment paper lined loaf pan and bake for 35-40 minutes. (We baked for the full 40 minutes).

For the spring pea pureé:

Blend all ingredients until smooth.

For assembly:

Thinly slice bread, approximately 1/4-inch thick. Toast for 3-5 minutes. Top with 1-2 tablespoons pea puree. Garnish with radishes, sprouts and a few pinches sea salt.


Recipe from The Chalkboard

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