Turmeric Bread, our Savory staple here at Sweet Laurel. This bread is grain free and so versatile! We love piling avocado on top or better yet simply toasting it with jam! Turmeric is popular right now, and it is no wonder why. It has amazing anti-inflammatory properties and is a powerhouse in natural medicine. This Turmeric Bread was inspired by our favorite local juicer, Renew Juicery. Brooke, the master juicer over at Renew creates beautiful, organic juices and almond mylks using locally sourced ingredients. Our favorite almond mylk is her Turmeric Spice flavor. We were blown away by this concoction, so much so, we created a recipe with it. Here is a version of our original creation! Enjoy!
Turmeric Bread
½ cup plus 1 tablespoon almond flour
1 teaspoon ground turmeric (or 1 tablespoon juiced turmeric)
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
1 cup cashew butter
2 large eggs + two egg whites
1 tablespoon water
1 tablespoon apple cider vinegar
Preheat oven 350°F
Prepare a standard sized loaf pan by lining it with parchment paper or greasing with 1 teaspoon of coconut or avocado oil.
In a medium bowl, mix together all the dry ingredients. In a separate medium sized bowl, beat together cashew butter, eggs and egg whites in a mixer until smooth. Slowly add water to the mixer, followed by dry ingredients, then add apple cider vinegar. Pour into prepared standard sized loaf pan and bake about 20 minutes, or until a toothpick comes out cleanly.
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