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The Conscientious Cook's Turmeric & Seed Loaf

 

This deliciously tasty vegan loaf is packed full of essential fatty acids that are great for the body and the skin. With added turmeric, it has anti-inflammatory and anti-viral properties too. It is so quick to make, lasts a long time & freezes well for those who don't have much time to cook throughout the week.

Great as an after-work snack, delicious with soup, perfect for breakfast with smashed avocado or scrambled tofu, but just as delicious on its own.

Ingredients  

500g gluten-free jumbo oats

6 tbsp flaxseeds

6 tbsp shelled hemp seeds

6 tbsp chia seeds

6 tbsp sunflower seeds

1½ tsp Turmeric powder

1 tsp cinnamon

1 tsp ginger

½ tsp Sea Salt or Himalayan salt

4 cups of water

 

Method

Heat oven to 200C

Line a 2lb loaf tin with baking parchment

Mix all the dry ingredients together in a bowl

Add the 4 cups of water and stir well.

Pour the mixture into the prepared tin, making sure it’s level

Place in the oven and cook for 50mins.

When the 30 minutes is up, turn off the oven but leave the bread inside until it cools completely.  You want it to continue to cook.

Remove from oven when cool, slice and enjoy.  It’s especially good toasted.