Turmeric and Carrot Seed Loaf
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
75 sunflower 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. 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 if required with small pieces of baking parchment.
