If I could bake this loaf every day, I would. Laden with so much goddam goodness, it is seriously deeeeeeeLISH! This loaf made its first glorious appearance in my A Nourishing Morning eBook and it’s been a standard in my kitchen ever since. An all-round good guy in the nutritious and delicious stakes, it’s a dead-set winner. Need I go on?
Okay, I will. So where do I start? Well, firstly, there’s the hero of the loaf – turmeric. A powerful anti-inflammatory with a list-as-long-as-my-arm of benefits. Goats curd, high in calcium and great for anyone with a dairy intolerance. Onion, not often given much cred, but a wonderful immune-booster. And finally, those little nutritional powerhouses, seeds, including the little dynamo of plant-based omega-3 fatty acids, flaxseed.
Eat it on its own or top it off with some extra goats curd or my kale pesto and you have yourself a meal. Me thinks, sorry knows, you’ll love it!
Makes 1 loaf
1 2/3 cup white rice flour
1 ½ cup mixed seeds
150g goats curd, coarsely crumbled
2 cloves garlic, peeled, crushed
1 brown onion, peeled, finely chopped
½ cup parsley leaves, roughly chopped
½ cup basil leaves, roughly chopped
½ cup flaxseeds
2 tablespoons coconut oil, melted
1 tablespoon turmeric, ground
½ teaspoon bicarbonate soda
¾ teaspoon sea salt
Black pepper to taste
Preheat the oven to 180 degrees C. Grease and line a loaf tin.
In a large bowl place the white rice flour, turmeric, bicarbonate soda, salt, pepper and mixed seeds. Add the onion, garlic, goats curd and herbs, mixing gently to incorporate.
In a small bowl whisk the eggs until foamy then incorporate the coconut oil. Pour the egg mix over the dry mix and combine.
Scatter half the flaxseeds over the base of the loaf tin. Add the batter to the tin. Scatter the remaining flaxseeds on top. Cover the loaf with foil, place in oven and cook for 25 minutes. Remove foil and cook for another 15 minutes until golden and a skewer inserted into the centre comes out clean.
For more turmeric love, try my golden turmeric milk – a great accompaniment to this recipe – or maybe these moorish Roasted Turmeric and Chilli Cashews.
Remember to let me know if you love this recipe as much as I do – any and all feedback is always welcome down below. Oh and and any topping combos you try – we love a little inspiration around here.
It’s giveaway time!
This week I am giving away THREE copies of my A Nourishing Morning eBook, full of super healthy, gluten and refined sugar-free delicious recipes, 75 of them in fact (for any time before noon).
All you need to do is share in the comments below one simple thing you do in your morning routine to boost your health or happiness, by COB Friday 2nd December. No more than 50 words (and don’t worry if it’s the same as anyone else’s, the winner will be chosen by random number generator). I’m rather looking forward to reading everyone’s tips!
Conditions of entry: you must be a THI subscriber. If you’re yet to join this tribe you can do so by popping your email address in towards the bottom right of this page.