Toasties Three Ways \\ Sweet Laurel

Toasties Three Ways

Turmeric Bread is our Savory staple here at Sweet Laurel. This bread is grain free and so versatile! Turmeric is very popular right now, and it is no wonder why. It has amazing anti-inflammatory properties and is a powerhouse in natural medicine. We love dressing our Turmeric Bread up with delicious toppings, from avocado & grapefruit, to a simple chive cream cheese, to an olive tapenade. I hope you enjoy!



½ cup plus 1 tbsp almond flour

1 tsp ground turmeric (or 1 tbsp juiced turmeric)

1 tsp baking soda

½ tsp Himalayan pink salt

1 cup cashew butter

2 large eggs + two egg whites

1 tbsp water

1 tbsp apple cider vinegar


Preheat oven 350°F

Prepare a standard sized loaf pan by lining it with parchment paper or greasing with 1 tsp 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.



1 loaf Turmeric Bread, sliced

¾ cup whole raw cashews, soaked overnight in water

6 tbsp coconut oil, solid

¼ cup fresh lemon juice

1 tbsp tahini

1 ¼ tsp Himalayan pink salt

1 tsp chopped fresh chives

1 tsp chopped fresh mint leaves

1 tsp chopped fresh parsley

1 tsp chopped fresh dill

1 tsp freshly ground black pepper


Drain the cashews and place in a food processor with the coconut oil, lemon juice, tahini, and salt. Blend until creamy. If the mixture is too thick, add a little bit of water to loosen it up. Stir in the herbs and pepper by hand.

Place the mixture in a cheesecloth bag and lightly squeeze out any liquid. Transfer the “cream cheese” to a bowl or ramekin and refrigerate for at least 8 hours. Before serving, take out of the fridge for at least 2 hours to take the chill off, as coconut oil solidifies in the cold. Store in a sealed container in the fridge for up to a week.

Toast the slices of Turmeric Bread in the oven. Remove, and once cooled, spoon the chive butter on top.



1 loaf Turmeric Bread, sliced

2 garlic cloves, minced

1/2 cup Kalamata olives, pitted

1/2 cup oil-cured olives, pitted

2 tsp fresh lemon juice

Grated zest of ½ lemon

1/2 tsp chopped fresh thyme

2 anchovy fillets, chopped (optional)

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper, to taste

Cayenne pepper, to taste


Preheat oven to 400. Carefully toast the sliced turmeric bread in the oven. Remove and allow to cool while you prepare tapenade.

In a food processor, combine the garlic, olives, lemon juice and zest, thyme, and anchovies and pulse until a rough paste forms. Transfer to a small bowl and stir in the olive oil, salt, pepper, and cayenne. Add more olive oil as needed. Spoon on to toasted Turmeric Bread. Serve with coconut sour cream (recipe below).



1 loaf Turmeric Bread, sliced

1 avocado

1 grapefruit

¼ cup coconut sour cream (recipe below)


Julienne 1 grapefruit and thinly slice the avocado. Toast each slice of Turmeric Bread and then top with freshly julienned grapefruit and slices of avocado. Drizzle with coconut ‘sour cream.’



½ cup coconut yogurt

¼ cup coconut milk


Pour the yogurt and coconut milk together and gently whisk until it is drizzle-able. Keep in fridge until use.

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