90 mins
Serves 18
Turmeric and Carrot Seed Loaf
This is a take on the life changing bread, but with a few twists. I have added in 10g ground turmeric powder and 200g grated carrots to give it a golden colour and some added benefits. The turmeric contains beneficial plant compounds called curcuminoids which have anti-inflammatory and antioxidant properties. The black pepper contains piperine which increases the body’s ability to absorb these curcuminoids. Each slice has around 6g fibre and 5g protein which can really top up our meals. Adding in some high fibre options such as beans, lentils or plenty of vegetables can also help you to reach 10g fibre per meal.
5g Protein
6g Fibre
8 Plant Points
Ingredients
Ingredients, makes 18 slices
120g whole, or milled flaxseeds
40g chia seeds
150g rolled oats (gluten-free or regular)
200g carrots, grated
2 tablespoons extra virgin olive oil
75g pumpkin seeds
50g sesame seeds
50g flaked almonds or flaked coconut
30g psyllium husk flakes
2 teaspoons ground turmeric powder
Freshly ground black pepper
1 teaspoon sea salt
350-400ml water
Method
- Mix all the dry ingredients together in a large bowl and stir well. Add the water slowly to see how much you need, and mix well with a spoon or spatula. The dough should be quite thick and sticky. If it is too dry add a touch more water to reach the desired consistency.
- Transfer to a lined 2lb loaf tin and flatten the surface with the back of a wet spoon. Sprinkle with extra seeds. For best results, leave to sit for around 30-60 minutes to allow the psyllium husk and chia seeds to bind the dough together. Meanwhile, preheat the oven to 185°C fan.
- Bake the loaf in the oven for 1 hour, testing with a skewer before removing from the oven to check it is cooked through. Allow to cool completely before slicing.
Storage
Store in an airtight container for up to 5 days. Suitable for freezing; slice before freezing, separating slices with small pieces of baking parchment if required.
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