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    7.14.16
    tigernut bread

    OuR Team’s Toast Game is already pretty strong (especially when avocados are involved), but this this turmeric-spiked tigernut bread amps things up to a whole new level we’re excited to explore. Nuts and seeds make it possible to bake without grains – fun and interesting if you’re a seasoned baker, and even more incredible if you’re gluten-free. Tigernut, flax, sunflower and pumpkin seeds all pack in protein and minerals without yeast or sugar, making this the cleanest, tastiest toast base ever!

    Vegan-minded master chef, Meredith Baird, served up this rich loaf bread during our cooking class and luncheon with Jenni Kayne last spring. We’ve whipped it up several times over the summer and thought these unusual ingredients deserved another day in the sun. With crispy radish slices and a creamy tahini spring pea pureé this toast could make any avocado green with envy…

    TURMERIC TIGERNUT TOAST + SPRING PEA PUREé
    Serves 12 +

    Ingredients:

    For the seeded turmeric loaf:
    6pastured eggs (or 6 flax eggs: 1 Tbsp ground flax + 3 Tbsp water)
    3-4 drops Omica liquid stevia
    ¼ cup coconut oil
    ½ tsp apple cider vinegar
    1 cup + 3 Tbsp TigerNut Flour
    ¼ cup ground flax
    1/2 cup sprouted sunflower seeds
    1/2 cup sprouted pumpkin seeds
    1 Tbsp turmeric powder
    1 tsp baking soda
    generous pinch of sea salt

    For the spring pea pureé:
    2 cups shelled fresh peas, blanched
    3/4 tsp cumin seeds, toasted and cooled
    1/2 cup fresh cilantro leaves
    1/4 cup tahini
    1 Tbsp fresh lemon juice
    pinch of sea salt

    For assembly:
    2 cups thinly shaved radishes
    microgreens for garnish
    high quality flake salt (such as Maldon)

    Directions:

    For the seeded turmeric loaf:

    Preheat oven to 350°F. Beat the eggs, stevia, coconut oil and vinegar together in one bowl.

    In a separate bowl, combine flour, flax, sunflower + pumpkin seed, turmeric, baking soda and salt.

    Mix dry ingredients slowly into the wet ingredients.

    Pour batter into a parchment paper lined loaf pan and bake for 35-40 minutes. (We baked for the full 40 minutes).

    For the spring pea pureé:

    Blend all ingredients until smooth.

    For assembly:

    Thinly slice bread, approximately 1/4-inch thick. Toast for 3-5 minutes. Top with 1-2 tablespoons pea puree. Garnish with radishes, sprouts and a few pinches sea salt.

    From our friends

    Comments


    1. I don’t care for the taste of Stevia. Any substitutes?

      D.E. | 07.15.2016 | Reply
    2. We made it without any stevia or sweetener and it was amazing!

      Michelle | 07.18.2016 | Reply
    3. Is this the recipe for one flax egg or 6? (6 flax eggs: 1 Tbsp ground flax + 3 Tbsp water)

      sherry | 10.20.2017 | Reply
    4. I’m not allowed sunflower seeds or ACV at this stage. Any recommendations? Really want to try this bread.

      Sara | 07.21.2018 | Reply
    5. try substituting lemon juice and sesame seeds 🙂

      Cheryl Hughes | 02.02.2020 | Reply

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